The Pioneer Woman definitely knows what she is doing.
I've made this a few times now, and it has become one of mine & Graham's favorite dinners. This is a complete dinner with the pork,veggies and rice, but if you're a vegetarian or even just looking for a fantastic side dish, make the vegetable part of this. It is incredible. The sauce has SO much flavor, and the onions soak up every bit of that flavor. These are the best onions I have ever had and when you combine them with the super sweet fruit... oh my goodness. I'm getting hungry again just thinking about this!
Pork Chops with Mango Fried Rice
(Recipe adapted from this one.)
- 1 package of fresh mango (in the produce section with the chopped pineapple, watermelon, etc.)
- 2 cups brown rice, cooked
- 4 boneless pork chops
- 1 T. butter
- 1 T. of olive oil
- 1 large red onion; thinly sliced
- 6-8 T. low sodium soy sauce
- 1 T. rice wine vinegar
- 2 T. honey
- 2 T. sriracha
- 3 cloves minced garlic
- 1-1/2 cup frozen peas; thawed
- Salt to taste
- Cook rice according to package instructions, substituting chicken stock for water.
- Place the mango spears on a grill pan (or grill them on a real grill), until they develop the desired marks.
- Heat butter & oil in a large skillet over medium-high heat, and cook the pork for about 2 minutes on each side.
- Throw the onions in the pan with the pork. Shake the pan so that the onions fall into the empty spaces of the pan, and are not on the pork. Cook for about 4-5 minutes, or till onions have begun to get tender.
- Meanwhile, in a small bowl mix the soy sauce, vinegar, honey & sriracha. When the onions are tender, add this sauce to the pan. Make sure the onions are evenly coated in it, and let it simmer until the sauce has thickened slightly and the pork is fully cooked (about 3-4 minutes). Once the pork is cooked through, remove it to a plate.
- Chop the mango into bite sized pieces and add it & the peas to the sauce. Let the sauce simmer for another minute of two.