Coconut, Ginger & Lime Pork Chops with Rice by MelissaMurd on "The Spice is Right"
• 3 tbsp extra-virgin olive oil
• 4 boneless, skinless pork chops (1–1 ½ inch thick)
• 1 red onion, thinly sliced
• 1 bunch cilantro (separate stems from leaves)
• 1 chili pepper, optional (for spice)
• 1 tbsp crushed or minced ginger (or a 1-inch piece, finely minced)
• 1 tbsp crushed garlic (or 3 cloves, minced)
• 2 cups uncooked rice (not instant)
• 1 can (13–14 oz) full-fat coconut milk
• 2 cups chicken stock
• 2 tbsp fish sauce, optional (for depth and umami)
• 1 lime, sliced and divided
• Salt and black pepper, to taste
1. In a Dutch oven or large skillet with a tight-fitting lid, heat the olive oil over medium until shimmering. 2. Sear the pork chops on both sides until golden. Remove and set aside.
3. Add red onion, ginger, garlic, cilantro stems, and chili pepper (if using) to the pan. Season with salt and pepper. Stir until fragrant—do not brown.
4. Add the rice and stir to coat with the oil and aromatics.
5. Pour in the chicken stock and add a few lime slices. Stir well.
6. Add coconut milk and stir to combine. Taste and adjust seasoning with fish sauce (if using), salt, or pepper.
7. Nestle the pork chops back into the pot. Bring just to a gentle boil.
8. Cover, reduce heat to low, and cook for 20 minutes.
9. Turn off the heat and let rest, covered, for 10 minutes.
10. Fluff the rice with a fork. Serve topped with fresh cilantro leaves and extra lime slices.
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Coconut, Ginger & Lime Pork Chops with Rice by MelissaMurd on "The Spice is Right"
• 3 tbsp extra-virgin olive oil
• 4 boneless, skinless pork chops (1–1 ½ inch thick)
• 1 red onion, thinly sliced
• 1 bunch cilantro (separate stems from leaves)
• 1 chili pepper, optional (for spice)
• 1 tbsp crushed or minced ginger (or a 1-inch piece, finely minced)
• 1 tbsp crushed garlic (or 3 cloves, minced)
• 2 cups uncooked rice (not instant)
• 1 can (13–14 oz) full-fat coconut milk
• 2 cups chicken stock
• 2 tbsp fish sauce, optional (for depth and umami)
• 1 lime, sliced and divided
• Salt and black pepper, to taste
1. In a Dutch oven or large skillet with a tight-fitting lid, heat the olive oil over medium until shimmering.
2. Sear the pork chops on both sides until golden. Remove and set aside.
3. Add red onion, ginger, garlic, cilantro stems, and chili pepper (if using) to the pan. Season with salt and pepper. Stir until fragrant—do not brown.
4. Add the rice and stir to coat with the oil and aromatics.
5. Pour in the chicken stock and add a few lime slices. Stir well.
6. Add coconut milk and stir to combine. Taste and adjust seasoning with fish sauce (if using), salt, or pepper.
7. Nestle the pork chops back into the pot. Bring just to a gentle boil.
8. Cover, reduce heat to low, and cook for 20 minutes.
9. Turn off the heat and let rest, covered, for 10 minutes.
10. Fluff the rice with a fork. Serve topped with fresh cilantro leaves and extra lime slices.
8 months ago (edited) | [YT] | 1
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