Ginger Soy Pork Chops with Fried Rice and Sesame-Garlic Snap Peas
These delicious seared pork chops are marinated in a savory-sweet blend of soy, ginger, and lime, then grilled to perfection and served with vibrant, flavor-packed sides!
Equipment
- Blackstone Griddle
Ingredients
For the Pork Chops:
- 4 bone-in pork chops
- 1/2 cup low-sodium soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic minced
- 1 tsp ginger freshly grated
- 1 tsp chili garlic sauce
- 1 lime zest and juice
For the Fried Rice:
- 2 cups cooked rice cooled
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1/2 tsp water
- 2 eggs beaten
- oil
For the Snap Peas:
- 12 oz fresh snap peas
- 1 tbsp sesame oil
- 2 cloves garlic thinly sliced
- 2 tbsp low sodium soy sauce
- 1 tsp sesame seeds
Instructions
- Whisk all the pork marinade ingredients together. Place pork chops with the marinade in a resealable bag or dish, and marinate at least 30 minutes (preferably 2-4 hours).
- Cook the rice if you don't have any leftover rice. Set aside.
- Heat your griddle (or skillet on the stove) to medium-high heat.
- Heat the sesame oil on the griddle until it shimmers. Add the garlic and snap peas, and stir fry 2-3 minutes until crisp-tender.
- Toss in the soy sauce to coat, sprinkle with sesame seeds, and set aside.
- Add a little more oil, and pour the eggs onto the griddle. When the edgs are set, flip them with your spatula and scramble them until cooked through.
- Add the rice, peas, corn to the griddle. Let it sit about 30 seconds to crisp lightly, and then fold the rice, peas, corn, and eggs together. Add a drizzle of soy sauce and splash of lime juice to brighten everything up. Set aside when heated through.
- Sear the pork chops for 4-5 minutes per side, or until the internal temperature is 145F, then remove from heat. Add a splash of soy sauce and lime, and let rest 5 minutes.
- Serve and enjoy!