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Vietnamese Pork Chops w/Brown Rice & Broccoli
Yield: 5 Servings
Ingredients:
Vietnamese Pork Chops
5 Each 6oz Fresh Pork Chop, Bone In
2-2/3 tbsp. Brown Sugar
2-2/3 tbsp. Ground Paprika
2-2/3 tbsp. Ground Coriander
1-1/3 tbsp. Pureed Ginger
2-2/3 tsp. Fresh Garlic, Chopped
1 pinch Crushed Red Pepper
1 tsp. Kosher Salt
1-1/3 tbsp. Red Wine Vinegar
Steamed Broccoli
5 cups Fresh Broccoli Florets
5 tbsp. Lemon Juice
2-1/2 tsp. Mrs. Dash, Original
Brown Rice
3-3/4 cups Brown Rice, Cooked (Per Pkg Directions)
Preparations:
Vietnamese Pork Chops
1. Preheat oven to 320F.
2. Jaccard pork by lightly scoring in a diamond pattern.
3. In a bowl, combine all ingredients; rub evenly over both sides of the pork.
4. In a pan sprayed with non-stick pan coating, over medium-high heat; brown both sides of the cutlet.
5. Deglaze pan with vinegar.
6. Place the chops in an oven safe pan; pour the pan sauce over the pork.
7. Bake for 8-10 minutes or until an internal temperature of 145F is reached.
Steamed Broccoli
8. Steam or boil the broccoli florets until tender.
9. Toss broccoli with lemon juice and Mrs. Dash.
Plate Assembly:
Place ¾ cup rice into the center of the plate; lay the pork chop so it spans the space between the rim and the top of the rice.
Spoon the pan sauce over the pork chop and rice. Add 1 cup broccoli for each serving.
Garnish plate with fresh grated orange zest.
