Take out Tuesday, Asian Chops & Pineapple Cashew Rice

Take out Tuesday has an Asian theme this week, the pork chops have a far eastern BBQ sauce and the rice is cooked in coconut milk.

The ingredients….

slice the onion and make the sauce

Brown the chops.  I used an extra large shallow grill pan and rotated in on the eye a little so everybody got grill marks.

After turning chops, add onion slices and tuck down between chops

Pour sauce over chops and cook a few more minutes

Remove chops to prepared dish or dishes, one for my son’s family and one for us. Pour remaining sauce from skillet over chops and top them with onions. I am semi-vegetarian, as in sometimes I want meat and sometimes I don’t.  Tonight I don’t so there is just one chop for Hungry Husband.

Cover with foil and refrigerate.  When ready to bake, put chops in the oven at 350, covered and heat for 30 minutes.

The rice is easy.  I started with Success Basmati Boil in a Bag rice

Just bring about 3 cups water and the can of coconut milk to a boil and drop the rice bags in

Chop the green onions, reserving some of the green tops for garnish,  and slice the pineapple chunks in 1/2 and toss them in a hot skillet with the cashews. Add ginger, garlic, S & P and  give them a quick stir fry, 2-3 minutes.  Drain rice,  reserving the cooking liquid. Add the onions, nuts, and pineapple, and put in prepared pans.

Garnish with reserved green onion tops and drizzle a little the dish [dishes] with a little of the cooking liquid, 3-4 T. This will insure that the dish stays moist when reheating later.

Okay, ready for delivery, and a little extra pineapple for Super Boy.

Cover with foil and then the rice will be ready for re-heating with the Asian Chops at 350 for 30 minutes.

Here’s the recipe:

ASIAN PORK CHOPS       for a printable version click here
adapted from Pioneer Woman

6 whole Pork Chops
1 Tablespoon Butter
1 Tablespoon Olive Oil
1 whole large onion, sliced
4 Tablespoons Soy Sauce
1 Tablespoon Rice Wine Vinegar
2 Tablespoons Honey
2 -4 T Sweet chili Sauce
dash Hot Sauce
Salt To Taste
3 cloves Minced Garlic

Heat butter and oil over medium high heat, then add the pork chops to the pan. Saute on both sides until they are starting to brown.

Throw in the sliced onions and work them into the crevices between the chops. Shake the pan and move the onions around and let them cook for a good couple of minutes.

When the onions are starting to soften, add soy sauce, rice wine vinegar, honey, and hot sauce. Shake the pan, stir it around, and let it cook and bubble up for a good couple of minutes until the pork chops are completely cooked and the sauce is thicker. Remove the pork chops to a prepared baking dish, then let the sauce bubble up and cook for another 30 to 45 seconds. Pour it over the pork chops, laying the onion slices on top of the chops.  Cover with foil and refrigerate.  To finish chops, heat in a 350 oven for 30 minutes.  Serves 4-6

COCONUT PINEAPPLE RICE        for a printable version click here

3 bags Success Basmati Boil in Bag Rice
1 can 13 oz lite coconut milk
3 cups water
1 cup pineapple chunks, cut in 1/2
4 green onions sliced
1/2-1 cup cashews
1 T ginger paste [or use freshly minced ginger]
1 tsp minced garlic

Place water and coconut milk in a large sauce pan and bring to boil.  Add rice bags and cook according to box directions. Remove bags from liquid and drain, reserving liquid in sauce pan.  Put drained rice in a large mixing bowl and add the rest of the ingredients and stir to mix.  Place in a prepared casserole dish and spoon 3-4 T reserved cooking liquid over top.  Cover.  Heat with chops for 30 minutes at 350.  Serves 4-6

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