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Ingredients
- 2 1/4 cups chicken stock, divided
- 1 cup long grain rice
- 3 tablespoons toasted sesame seeds
- 1/4 cup chopped chives
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 4 pork chops, bone-in or boneless loin chops
- Salt and pepper
- About 2 teaspoons Chinese 5-spice powder
- 1 tablespoon vegetable oil
- 2 medium red onions, sliced into small wedges attached at root end
- 1 1/2 inches ginger root, grated or minced
- 4 plums, sliced
- 1/2 cup chicken stock
- About 1/3 cup Tamari aged soy sauce
- About 1/4 cup honey
Yield
Serves: 4
Preparation
Bring 1 3/4 cups stock to a boil. Stir in rice and reduce heat to simmer. Cook rice 15-18 minutes to just tender. Add sesame seeds, chives and sesame oil, and fluff with fork.
Meanwhile, season chops with salt, pepper and 5-spice powder. Heat a tablespoon of oil in a skillet over medium-high heat and cook chops 8-10 minutes, turning occasionally. Remove pork to a platter and cover with foil.
Add onions to the skillet and season with ginger, salt and pepper. Cook 5-6 minutes to soften then add plums and stir 2-3 minutes. Add stock , soy and honey, let thicken 3-4 minutes more to thin glazed sauce. Pour sauce and plums and onions over chops and serve with rice.