Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
Adam Hickman
This Story Originally Appeared On cookinglight.com

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Hector Manuel Sanchez

Recipe Summary

Yield:
Serves 4 (serving size: 1 pork chop and about 1 cup rice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a grill pan over medium-high. Rub pork with cut sides of garlic; discard garlic. Sprinkle pork with turmeric, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Combine 2 tablespoons oil, fish sauce, oyster sauce, and tomato paste. Brush both sides of pork with half of oil mixture. Add pork to pan; grill 4 minutes on each side or until desired degree of doneness. Transfer to a plate; brush both sides of pork with remaining oil mixture. Keep warm.

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  • Add onions to grill pan over medium-high; grill 2 minutes. Coarsely chop onions.

  • Heat rice according to package directions. Combine green onions, rice, remaining 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Serve rice with pork. Sprinkle with cilantro; serve with lime wedges.

Nutrition Facts

420 calories; fat 19g; saturated fat 3.2g; mono fat 9.6g; poly fat 1.8g; protein 28g; carbohydrates 37g; fiber 3g; cholesterol 71mg; iron 2mg; sodium 675mg; calcium 33mg; sugars 1g; added sugar 0g.
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