Soy-Ginger-Marinated Pork Chops and Green Rice

Voted best leftover lunch dish by Liv's belly, this dish came from one of the recipe cards in Martha Stewart's Living magazine. The marinade calls for low-sodium soy sauce, but that's like eating non-fat yoghurt: ridiculous. Soy sauce is salty, so if you find it a bit much, use less of it or cut back on your sodium with respect to other ingredients.  As far as I'm concerned, low-sodium soy compromises on flavour and that's just not what Martha would have wanted...although she did edit this recipe. These chops were loins and quite low on the lard side, but the marinade also kept them tender. Yay food!

From: Martha Stewart Living Sept 2011

• 1/4 cup plus 2 T soy sauce 
• 1/4 vegetable oil
• 3 T freshly grated ginger
• 3 T light-brown sugar
• 1 green onion, finely chopped
• 1/2 t pepper
• 4 bone-in pork chops

Whisk together soy sauce, 3 tablespoons of oil, ginger, sugar, chopped onion and 1/2 teaspoon of pepper.  Arrange pork chops in a 9 X 13 inch baking dish. Reserve 3 tablespoons marinade and pour remainder over pork chops. Marinate, covered with plastic wrap, flipping chops halfway through for 45 minutes. Heat remaining tablespoon of oil in large skillet over medium-high heat. Remove pork chops from marinade and sear for 4 minutes. Reduce heat to medium. Flip chops and sear until just cooked through, 4 minutes more. Transfer chops to a board or platter. Let rest for 5 minutes. Add reserved 3 tablespoons marinade to skillet. Simmer over medium heat until thickened, about 30 seconds. Spoon sauce over chops. Garnish with thinly sliced scallion.

Green Rice

• 1 1/2 cups water
• 1/2 cup packed fresh cilantro
• 1/4 cup packed fresh mint
• 2 green onions, chopped
• 1 garlic clove
• 1 T vegetable oil
• 1 cup jasmine rice
• coarse salt

Puree water, cilantro, mint, onions and garlic in a blender until smooth. Heat oil in a small saucepan over high heat. Cook until slightly toasted, 1-2 minutes. Add herb puree and 1 teaspoon salt. Bring to a simmer. Reduce heat to low and cook covered for 20 minutes. Remove from heat and let stand covered for 10 minutes. Fluff with a fork before serving.