Pineapple Pork Chops with Snap Peas and Jasmine Rice

Step 1

Wash and dry all produce. Bring ¾ cup water and a large pinch of salt to a boil in a small pot. Trim any tough ends from snap peas. Peel, halve, and mince shallot. Cut lime in half. Finely chop cilantro. Drain pineapple, reserving juice, and finely chop flesh.

Step 2

Once water is boiling, add rice to pot. Cover, lower heat, and reduce to a simmer. Cook until tender, 15-20 minutes. Remove from heat and keep covered until meal is ready.

Step 3

In a medium bowl, combine pineapple, 2 tsp shallot, half the cilantro, and juice from one lime half. Season with salt and pepper.

Step 4

Heat a drizzle of olive oil in a large pan over medium-high heat. Season pork all over with salt and pepper. Add to pan and cook until nearly cooked to desired doneness, 4-5 minutes per side. Stir remaining shallot, honey, pineapple juice, and 2 TBSP water. Cook until pork is done, another 1-2 minutes. Remove from heat and stir in a squeeze of lime.

Step 5

Transfer pork and glaze to a plate; cover with foil to keep warm. Wipe out pan, then heat a drizzle of olive oil in it over medium-high heat. Add snap peas. Cook, tossing occasionally, until tender but still slightly crisp, 3-5 minutes. Season with salt and pepper.

Step 6

Stir remaining cilantro and a squeeze of lime into rice. Divide between plates, then top with snap peas, pork, glaze, and salsa.