You’ll love the pork chop, but it may be the rice side dish that you make again and again, as it pairs perfectly with a variety of dishes, ranging from Spanish to Asian.
- 4 (6-oz.) bone-in pork chops
- 1 large garlic clove, halved
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 3 tablespoons olive oil, divided
- 1 tablespoon fish sauce
- 2 teaspoons oyster sauce
- 1 teaspoon tomato paste
- 1 bunch green onions
- 2 (8.8-oz.) packages precooked brown rice (such as Uncle Ben’s)
- 1/4 cup fresh cilantro leaves
- 1 lime, cut into 4 wedges
How to Make It
1. 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.
2. Add onions to grill pan over medium-high; grill 2 minutes. Coarsely chop onions.
3. 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.