Here’s another one of those open-palm-meets-forehead recipes that I’ve had in my repertoire for a long, long time (since 2/2000 according to my chicken scratch) but has never made its way to the blog until today.  It’s such an easy prep for a simple and inexpensive cut of pork, and I am sorry for not sharing it before now.  I’ve been holding out on you guys, I guess!  But since boneless sirloin chops are on sale this week, there’s no time like the present.  Give them a try, and don’t skip the coconut rice — it’s not that much more work than making a boxed version but tastes just a little extra special.  In fact, it goes over so well here that I’m always mad I didn’t make a wee bit more. 
“Good chicken, mom!” said my youngest.  Dinner is served.  : )

PORK CHOPS WITH GINGER SOY GLAZE
SERVES: 4
SOURCE:  epicurious.com

1 c. low sodium chicken broth
2 T. dry white wine or sherry
2 T. soy sauce
1 T. sugar
2 t. minced fresh ginger
1 t. minced garlic
4 3/4-inch thick boneless pork loin chops (Sendik’s Natural Boneless Pork Loin Chops are on sale)

1 T. vegetable oil
2 scallions, chopped plus additional for garnish if desired

Combine chicken broth, wine, soy sauce, sugar, ginger, and garlic in a shallow glass dish large enough to hold the pork chops in one layer; whisk to blend.  Add pork and turn to coat.  Cover and refrigerate at least 30 minutes and up to 3 hours.

Heat oil in a heavy large skillet over medium high heat.  Drain pork well and pat dry with paper towels; reserve marinade.  Add pork to skillet and sauté until cooked through, about 5 minutes per side.  Transfer pork to platter.  Add marinade and green onions to same skillet.  Bring to a boil and cook until reduced to a glaze, about 2 minutes.  Spoon glaze over pork, garnish with additional scallions, and serve.

COCONUT RICE WITH SCALLIONS & ALMONDS
SERVES: 4
SOURCE:  N/K

1 clove garlic, minced
1 – 2 t. fresh ginger, minced
1/2 T. butter
1 1/2 c. coconut milk, stirred well
1/2 c. chicken broth or water
1 t. salt
1 c. basmati rice

2 – 3 T. slivered almonds, toasted
2 – 3 T. slivered scallions

In a medium sauce pan over medium high heat, sauté garlic and ginger in butter until fragrant, a minute or so.  Add in coconut milk, chicken broth (or water) and salt, and bring to a boil.  Add rice and stir well.  Return mixture to a boil, cover pot and reduce heat to maintain a slow simmer for 15 – 20 minutes or until rice is tender and liquid is absorbed.  Remove from heat, fluff rice with a fork.  Gently stir in slivered almonds and scallions and serve.

Blogs, Featured, Fresh, Frugal, Fabulous | April 23rd, 2013