A quick and easy dinner for you to enjoy!
I read through the recipe and got out the pots and pans I would use.
A. 1qt pot of salted water for the rice. Use a larger pot for Large or XL portions
Put the pot of salted water on high heat to bring to a boil. Using a lid on the pot helps it to boil faster… 2 cups of water for 1 cup of rice. I always re-measure my rice so I know how much water to use.
B. Skillet to sear the meat, sear the pineapple ringss, cook the onions and make the sauce. Let’s keep all the flavors in one pan. This may be small for the single portions, but in most cases a 10” skillet will do. You may decide to cook the meat in two batches if you have the L or XL portion size of meat. You may even want a bigger skillet.
C. Lay out and go over your ingredient bags. 1. Pork Chops. 2. Red Onion and Garlic. 3. Pineapple Juice, Sriracha Sauce, Garlic and Soy sauce. 4. Sliced Pineapple. 5. Rice
I always get the rice water going first. A little salt, maybe some butter. If you have some minced garlic from your refrigerator, that is always a nice addition to sear in your butter, add your water and bring to a boil. Stir in the rice. Put a lid on it. Cook the rice for 12 minutes at a simmer. Check at 12 minutes, if most of the water is absorbed, you may turn the rice off and allow it to finish cooking, keeping it covered.
Meanwhile, get your skillet hot with the oil, medium high heat. We decided to lightly season our pork chops with some salt and pepper. We then seared the porkchops in the skillet first. About three minutes per side. Remove and place the chops on a plate. Keep heat at medium high.
Add the pineapple slices, sear on both sides, about 2 minutes. Remove and place on top of your cooked pork chops. Turn meat skillet down to medium. Pan should have some juices in it, maybe some scraps of meat and pineapple. Keep them in there! If pan is really dry, add another tablespoon of oil.
Check your rice! If most of the water is absorbed, you may turn the rice off and allow it to finish cooking, keeping it covered.
Add the Red Onion and Garlic to the pan with the pork juice and meat fond. Stir. Keep that flavor. Cook the onions and garlic until lightly browned.
Add the Pineapple juice bag, turn the heat to medium high, bring to a simmer and let reduce for 4-6 minutes.
Check your rice! If most of the water is absorbed, you may turn the rice off and allow it to finish cooking, keeping it covered.
Here is a way to see if your sauce is at the correct thickness, spoon some on a plate, run a finger through it, if the “sea” remains parted, it is ready. If the sauce comes back together quickly, allow it to thicken a bit more.
Add the pork chops topped with the pineapple slices back into the pan. Allow sauce to gently simmer to warm the chops again.
Spoon the rice onto the place, add a pork chop and spoon sauce a over pineapple and rice.
You ready to eat.
Enjoy!
And Remember…. Get the kids to help set the table. Placemat, Fork, Knife, Folded Napkin, Cup or Glass for their drinks. Teach them: Forks go on the left and knives and spoons go on the right. (To remember: “Fork” has four letters, as does “left”; “knife” and “spoon” both have five letters, as does “right.”) Folded Napkin under the Fork on the left side. A set table sets up a nice protocol for family time. Not always easy to do and it gives kids a chance to share about their day.
NO CELL PHONES...that includes mom and dad!
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