Sweet and Savory Pork Chops with Sugar Snap Peas and Jasmine Rice

Welcome back! Here is another delicious dinner recipe. We were thinking of doing something with a 'Thai' flare to it and we came up with this. It doesn't have any heavy sauces or tricky spices to it. It actually doesn't even really taste like traditional Thai cuisine. Instead, it's a simple pork chop with sugar snap peas and jasmine rice. If you're not a fan of the snappy peas go for just regular sweet peas. I do insist that you use jasmine rice over any other rice though. It has such a great flavor and texture. It's my all-time favorite rice!

Let's get started!
Generously serves a family of 4

Ingredients

• 2 Pineapple Cups (it was so much easier to use these instead of cutting up a fresh pineapple and I usually have them on hand because the kids really like them as an after-school snack)
• 12oz Sugar Snap Peas (fresh or frozen)
• 1 cup Jasmine Rice
• 1/4c Cilantro
• 4 Boneless Pork Chops
• 1 Shallot
• 2 Limes
• 4 Tsp Honey
• Olive Oil
• Salt and Pepper

Directions

1. If using fresh sugar snap peas, make sure to wash and dry them and cut off any tough ends. Bring 1c of water to a boil in a small pan. Add a large pinch of salt to the water.
2. Peel, halve and mince the shallot. Cut the limes in half and finely chop the cilantro.
3. Open the pineapple cups and strain. Save the juice for later and roughly chop the pineapple chunks into smaller pieces.
4. Add the jasmine rice to the pot once the water starts boiling. Cover and reduce to a simmer. Cook until the rice becomes tender, about 15-20mins. Then, remove from heat and keep covered until ready to serve.
• Add more water to the rice as it cooks, if necessary, to avoid burning to the bottom of the pan.
5. Grab a medium bowl and mix the pineapple pieces, 2tsp of shallot, 1/8c of cilantro (about half of what you have), and juice from one whole lime. Once mixed, season with salt and pepper and set aside.
6. Heat a drizzle of olive oil in a large pan over medium-high heat and season the pork chops with salt and pepper, on both sides. Cook the pork chops for about 5mins per side- so they are close to being done but not all the way.
7. Add the remaining shallots to the pan with the pork chops, as well as, 4 tsp of honey, the pineapple juice, and 2 tbsp of water. Cook for another 1-2 minutes or until the pork is cooked thoroughly. Add a squeeze of lime juice and remove from the heat.
8. Add the pork chops and the glaze to a plate and cover it with aluminum foil to keep warm.
9. Wipe clean the same pan you used for the pork chops, and heat a drizzle of olive oil over medium-high heat. Add the fresh or frozen sugar snap peas and toss until evenly coated with olive oil. Cook for 4-5 minutes and season with salt and pepper.
10. Add the last of the cilantro and the juice from your remaining lime halves to the rice and stir.
11. Add the rice to each plate and top with the sugar snap peas. Then add a pork chop drizzled in glaze. Finish with the pineapple salsa on top of each pork chop.

Enjoy!