Name: Pork Chops with Raspberry-Coconut Salsa, Snap Peas & Garlic Rice
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 710 ml chicken or vegetable broth; 1 small pkg fresh mint; 3 cloves garlic; 1 small bunch green onions (scallions); 1 ½ cups jasmine rice; 6 pork chops, boneless; 3 (170 g) pkg raspberries; 1 ½ shallots; ⅓ cup shredded unsweetened coconut; 3 (227 g) pkg sugar snap peas; apple cider vinegar; black pepper; extra virgin olive oil; honey; salt

Pork Chops with Raspberry-Coconut Salsa, Snap Peas & Garlic RicePork Chops with Raspberry-Coconut Salsa, Snap Peas & Garlic Rice — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

710 ml chicken or vegetable broth

1 small pkg fresh mint

3 cloves garlic

1 small bunch green onions (scallions)

1 ½ cups jasmine rice

6 pork chops, boneless

3 (170 g) pkg raspberries

1 ½ shallots

⅓ cup shredded unsweetened coconut

3 (227 g) pkg sugar snap peas

apple cider vinegar

black pepper

extra virgin olive oil

honey

salt

Instructions

Wash and dry the fresh produce.

Using a strainer or colander, rinse the rice under cold, running water. Set aside to drain.

Peel and mince garlic; trim and cut green onions crosswise into ¼-inch pieces.

Preheat a medium saucepan over medium-high heat.

Once the saucepan is hot, add oil and swirl to coat the bottom. Add garlic, green onion, rice, and salt; cook, stirring frequently, until fragrant, about 2 minutes.

Add broth to the saucepan and bring the mixture to a boil over high heat.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

Meanwhile, preheat a large skillet over medium-high heat.

While the skillet heats up, pat pork chops dry with paper towels and place on a plate; season with salt and pepper on both sides.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add chops and pan-fry until golden brown and cooked through, 3-4 minutes per side. Transfer chops to a clean plate and loosely cover with aluminum foil.

While the chops are cooking, roughly chop raspberries and place in a medium bowl.

Peel and mince shallots; add to the bowl with the raspberries.

Pick mint leaves off the stems; discard stems and mince the leaves. Add to the bowl along with coconut, vinegar, honey, salt, and pepper; gently stir to combine the salsa and set aside.

Wipe the skillet clean with paper towels and return to medium heat. Add snap peas, water, salt, and pepper; stir to combine, cover, bring to a simmer, and cook until just fork-tender, about 4 minutes. Uncover and continue to cook until liquid has evaporated, 1-2 minutes more. Remove from heat.

To serve, divide rice, chops, snap peas, and raspberry-coconut salsa between plates. Enjoy!

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