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.