Pan Seared Pork Chop Rice Platter w/ Fried Egg

Ahhh yes.  One of the more simple but delicious dishes we all know and love.  This is a dish that is basic in concept, but can be transformed for the personal tastes of the chef and the audience.  So this is my interpretation of a very delectable comfort food that can be enjoyed anytime of the day.

SO, let's get cookin'!

Ingredients 

5 pcs pork chops(cleaned and dried with paper towel）
5 eggs
Few pcs baby bokchoy or any vegetables

Pork Chop Marinade

3 tbs hoisin sauce
2 tbs light soy sauce
1/2 tbs sugar
1 tbs sesame oil
2 tbs cooking wine
1/4 chicken bouillon
1 pc green onion(finely chopped)
4-6 slices ginger(finely chopped)
5 cloves garlic(finely chopped）

Dark soy sauce for a rich soy flavor, the rice wine for some depth, the chicken base is for a salty flavor, hoisin sauce for sweetness, and finally sesame oil for that finishing touch. 

Bokchoy was my choice for a fresh side.  It's common in dishes like this because the vegetable isn't part of the main course.  When the main consists of such a meaty portion, it's good practice (and health) to prepare a steamed vegetable on the side.  

Mmmmm pork chop! Bone in has more flavor than boneless, but the choice is yours. Chinese cooking calls for thinner cuts of meat when served this way.  So you won't ideally want 1" Cut Pork Chop for pan searing.

Minced garlic, ginger, and green onion (scallions). This will be for the marinade we are preparing.

Directions

I'm writing this with the assumption that rice is a staple part of every meal.  It is at my household 99% of the time. If you have any questions on how to prepare steamed white rice, that can be for another post in the future....

In a big bowl/pot, marinate the chops with all the seasoning, garlic, ginger and green onion for at least 30 mins. Good time saving tip- prepare this part of the meal first and let it marinade in the fridge.  While that's marinading, I make rice for dinner and start prepping my other items that I'll need.

In a nonstick pan( big enough to cook 5 chops), heat it up with 2tbs vegetables oil in a high heat then place the chops into the pan. Let it sear for a min or two on each side then lower the heat to medium.

Make sure your pan is hot enough. The heat will sear the marinade and caramelize the sugars that gives it a rich flavor.  Also, you won't need a lot of oil in the pan because of the fat that cooks off of the pork chops.

Just about done here! Mmmm you can see the sauce marinade sticking to the pork (and the pan as well.....).

If you're cooking with bone in- you can tell from the bones.  The meat will start to peel off of it.  Any rawness in your meat will show when you inspect where the bones and meat connect. If it's pink, it ain't ready.

Cook till it's fully cook(5 or so more mins on each side and depends how thick the chops are.) Use a steak knife to cut the chop between the bone and the meat. If it's still pink then cook couple more mins.

***
If you own a thermometer, 165 degrees is fully cooked BUT you'd want to pull the chops off of the heat before then.  If you wait until it reaches a solid 165+ degrees, your pork chops will risk being overcooked (which will result in tasty yet dry/tough meat).  Once the thermometer reads a solid 160 degrees (and creeping upward), remove the chops from the heat and let them rest.  

While the meat rests, let's move on to the other items...

A little oil and salt for any time I'm blanching fresh veggies.  It brings out a lot of goodness in the flavor .

In another pot/pan, cook the bokchoy/any greens with 1ts salt and 1tbs vegetable oil (salt keeps vegetables green and oil keeps vegetable shiny) set it aside!  This steaming/boiling process is quickly done.  The salt also enhances the flavors of the vegetable while it par cooks in the boiling water.  *A good time to remove the bok choy is when the leaves begin to soften and the color becomes a BRIGHT green.

Almost there....

Now let's get to those eggs...

Heat up a small non stick pan with couple tbs vegetables oil and crack in couple egg( I like the egg over easy or sunny side up) and set aside.

***
A simple technique to prepare fried eggs without splashing oil into your face and all over the kitchen is to utilize two key things - water and a top. Once you add the egg to the hot oil and pan, wait for the bottom of the egg to cook till it's white.  Once you see that color the top of the egg is raw still.  Add about 1 tbs (or small amount) of water to the hot pan and immediately cover.  This will steam the egg's uncooked top part without the need for a lot of oil or flipping the egg.  Give it a try one morning! (I also add soy sauce to mine as well).

Mmmm creamy egg yolks broken over rice...such a staple in Asian homecooking.

On a serving plate with few scoops of steam jasmine rice, place the chop on top of the rice with bokchoy/any vegetables and fried egg( I like my egg with some soy sauce)  Enjoy it!

***
Remember that sticky pan from the pork chops earlier? Here is a pro tip on getting it cleaned with the least amount of chemicals and elbow grease - BOIL WATER IN IT.  Whenever I prepare these kinds of dishes, I usually let the pan come to a boil for a few minutes with water in it to help breakdown that hardened sauce.  This happens from the moisture of the marinade completely dissolves and all that is left is the natural sugars which harden to the pan.  The water will help break that down. It's still not easy! But easier than going straight into the sink and getting at it with a sponge.

I hope you enjoyed this recipe for today!  There's a lot to love in what I do and I feel so blessed to be able to share this joy with all of you. Leave me a comment or any questions you may have either here or on the facebook page.

Coming up soon -  " Steam Pork Patty with Chinese Sausage and Shitake Mushroom"

Happy Cooking!
~Hoby

Psalms 16:8
"I know the LORD is always with me. I will not be shaken, for he is right beside me."