Hot Pepper Infused Pork Chop Rice

1.Rinse the jasmine rice under cold water until the water runs clear, then drain and set aside.

2.In a medium saucepan, bring the chicken stock to a boil. Add the rinsed rice, a pinch of salt, and reduce the heat to low. Cover and simmer for about 15-20 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

3.While the rice is cooking, season the pork chops with salt and pepper on both sides.

4.In a large skillet, heat the olive oil over medium-high heat. Add the pork chops and sear for about 4-5 minutes on each side, or until they are golden brown and cooked through. Remove the pork chops from the skillet and set aside.

5.In the same skillet, add the minced garlic and sliced hot peppers. Sauté for about 2-3 minutes until fragrant and the peppers are slightly softened.

6.Add the soy sauce and honey to the skillet, stirring to combine. Let the mixture simmer for another minute to thicken slightly.

7.Return the pork chops to the skillet, coating them in the spicy sauce. Cook for an additional 1-2 minutes to heat through.

8.To serve, place a generous scoop of the fluffy rice on each plate, top with a pork chop, and drizzle with the hot pepper sauce. Garnish with fresh cilantro if desired.