Originally aired May 12, 2010
- 3 cups chicken stock
- 3 tablespoons vegetable oil
- 1 cup white rice
- 1 cup shelled edamame
- 1 small bunch scallions, cut into 1-inch lengths
- 4 thick cute (1 1/2 inches thick) boneless pork shoulder chops
- Salt and pepper
- 1/2 ripe pineapple, cut into chunks
- 2 red, orange or green bell peppers, cut into bite-size chunks
- 1 jalapeno chili, seeded and finely chopped
- 1/2 cup teriyaki sauce or reduced-sodium teriyaki sauce
- Juice of 2 limes
- 3 tablespoons honey or agave syrup
- One 1-inch piece fresh ginger, thinly sliced crosswise
In a large saucepan, bring 2 cups chicken stock and 1 tablespoon oil to a boil. Stir in the rice and edamame and return to a boil, then cover the pot, lower the heat and simmer until the rice is cooked through, 15 to 18 minutes. Fluff the rice with a fork and stir in the scallions.
While the rice is working, in a large skillet, heat 1 tablespoon oil, 1 turn of the pan, over high heat. Season the pork chops with salt and pepper, add to the skillet and cook, turning once, until just done, 7 to 8 minutes. Transfer the chops to a plate.
Add the remaining 1 tablespoon oil, 1 turn of the pan, to the skillet. Add the pineapple, bell peppers and chili and cook until crisp-tender and the pineapple is browning at the edges, 3 to 4 minutes. Transfer the peppers and pineapple to the pork plate. Lower the heat under the skillet to medium-high and add the remaining 1 cup chicken stock, the teriyaki sauce, lime juice, honey and ginger. Cook until reduced by about half, about 5 minutes. Add the pork mixture, lower the heat and simmer for 5 minutes. Serve with the scallion rice.