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SWEET SOY PORK CHOPS, CURRANT SCALLION RICE and BACON SHALLOT SUGAR SNAP PEAS

MARINADE
2 tablespoons Bragg’s liquid aminos
2 tablespoons rice wine vinegar
1/2 teaspoon sriracha
4 boneless center cut pork loin chops

• Whisk together the liquid aminos, vinegar and sriracha.
• Place pork chops in a large Ziploc bag.
• Pour marinade into bag.
• Press the air out of the bag and seal tightly.
• Turn chops to coat well with marinade.
• Marinade at room temperature for 30 minutes, turning bag half way through.

• Heat grill to medium heat.
• Prepare glaze while grill is heating.
• Remove chops from bag and discard marinade.
• Generously season pork chops with salt and pepper.
• Brush each side with glaze.
• Grill about 6 minutes per side.
• Brush with additional glaze and serve immediately.

GLAZE
2 tablespoons Bragg’s liquid aminos
1 tablespoon QUALITY honey
1 tablespoon ketchup
1 tablespoon rice wine vinegar
1 tablespoon Hoisin sauce
1/2 teaspoon sriracha sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

• Whisk together all the ingredients in a small bowl.

RICE
1 cup long grain rice
1 cup water
1 cup chicken consomme
1 small bunch green onions, sliced thin
1/3 cup currants

• Combine water and consommé in sauce pan.
• Add rice, stirring to coat.
• Bring to a boil.
• Reduce heat and simmer 15 minutes or so until tender and moisture is completely absorbed.
• Fold in currants and green onions.

SNAP PEAS
4 slices thick bacon, diced and cooked crisp
1 large shallot, sliced thin
1 pound sugar snap peas, trimmed
1/4 cup chicken consomme
FRESH ground salt and pepper
1 teaspoon lemon zest
Juice of 1 lemon
1 tablespoon bacon grease

• Heat bacon grease over medium high heat.
• Add shallots and cook 3-5 minutes until browned.
• Add snap peas, consommé and season with salt and pepper.
• Saute’ covered 2-4 minutes until crisp tender.
• Uncover and continue sautéing until all liquid has been absorbed.
• Stir in lemon zest, lemon juice and bacon pieces.