Ingredients
Pork Chop
1 pork chop
1 cup kosher salt
½ cup dark brown sugar
1 Tbsp whole black peppercorn
1 tsp whole cloves
1 tsp crystallized ginger
½ tsp red pepper flakes
1 gallon water
Broccoli
1 lbs of frozen broccoli florets, thawed and patted dry
1 Tbsp olive oil
Dash of ground coriander
Dash of ground cumin
Pinch of salt and pepper
Zest of 1 lemon
1 Tbsp fresh lemon juice
Flavorful Rice
2 cups cooked rice
4 Tbsp soy sauce
1 Tbsp Chili Garlic Sauce (found in Asian markets and many grocery stores)
1 tsp fish sauce
1 tsp Worcestershire sauce
1 tsp rice wine vinegar
Preheat oven to 400 degrees
In a large mixing bowl mix salt, brown sugar, peppercorns, cloves, ginger, and pepper flakes with warm water to dissolve. Add gallon of water and stir to combine. Soak pork chop in brine mixture for at least 1 hour, 2 would be better.
Toss broccoli with olive oil, coriander, cumin, and salt and pepper to coat. Place on a baking sheet and cook in oven for 10 minutes.
Meanwhile pan sear pork chop over medium high heat in a sauté pan for about 2 to 3 minutes per side. The pork should still be mostly rare. Set aside to rest for 5 minutes, then dice up.
After broccoli has baked for 10 minutes pull out and add diced pork chop. Cook additional 5 minutes, or until broccoli has golden brown edges and pork chop is just cooked. Remove from oven and sprinkle with lemon zest and juice.
Combine soy sauce, Chili Garlic Sauce, Worcestershire, and rice wine vinegar. Fold into cooked rice.
Serve broccoli and pork on top of the flavorful rice mixture and enjoy.
