For His Master's Veneration: January Pork with fried rice

Wednesday, January 10, 2018

January Pork with fried rice

Dear readers, please forgive the sporadic posts to this blog. slave has been suffering from complications of gall bladder surgery + the Martian Death Flu that has been going around.

Here's an interesting take on pork chops and fried rice with a glaze of Jack Daniels, brown sugar and stone ground mustard.

Ingredients:

2 Tbs stone ground mustard

4 Tbs packed dark brown sugar

2 Tbs Jack Daniels Whiskey

4 boneless pork chops, ½ inch thick

4 cloves garlic, minced

½ yellow onion chopped (divided)

1 cup cooked rice (= ½ cup raw)

3 large eggs beaten

4 Tbs Worcester sauce (can use soy if preferred)

1 cup frozen peas

Directions:

Do your cutting: Chop the onion and garlic.

Marinade:

Mix the brown sugar with mustard and Whiskey. Add most of the chopped onion – saving back about a third. Stir in the garlic until well mixed.

Divide mixture into two zipper bags.

Make a couple of small slits on the sides of the chops where the white line of fat is. This will keep the chop from “cupping”.

Add two chops into each bag and seal. Mix it around until each chop is well coated. Sit these in refrigerator for at least two hours to marinade.

Pre heat the oven to 250 degrees. (this is low and slow)

Line a pan with foil and spray a rack to set inside.

Leave the marinade to coat each chop

Place in oven for about 45 minutes Then boost the temp to 350 for another 15 minutes. or until a thermometer reads 155 degrees.

While that is roasting:

Fix rice: place ½ cup of raw rice into a sauce pan and stir in ¾ cup of water and ½ cup of beef stock. Bring to boil, cover and reduce heat to simmer for 20 minutes.

When all liquid is absorbed into the rice, stir in the remaining third of the chopped onion.

Heat skillet over medium heat with 2 tbs oil. Stir in the rice and let heat for about 2 minutes, then stir in the frozen peas and the sauce. Mix well.