Sweet & Sour Plum-Glazed Loin Chops with Ginger Fried Rice

Présenté par

raddar team

Serving

Preparation

15 minutes

Cooking time

30 min

The sticky plum glaze does all the heavy lifting on flavors, turning simple bone-in chops into something that feels genuinely special on a Tuesday night. The fried rice comes together entirely in one pan while the chops finish in the oven, so everything lands on the table at the same time with minimal fuss.

Ingredients

For the Plum Glaze

⅓ cup plum jam
2 tbsp rice vinegar
1 tbsp soy sauce
1 tsp five-spice powder
1 tsp fresh ginger, finely grated
1 tsp garlic, minced
1 tsp brown sugar

For the Chops

4 bone-in loin pork chops (about 1 in thick, roughly 7–8 oz each)
½ tsp salt
½ tsp black pepper
1 tbsp vegetable oil

For the Ginger Fried Rice

3 cups cooked long-grain white rice (day-old preferred)
2 tbsp vegetable oil
3 green onions, thinly sliced (whites and greens separated)
1 tbsp fresh ginger, finely grated
2 cloves garlic, minced
1 cup frozen peas
2 eggs, lightly beaten
2 tbsp soy sauce
1 tsp rice vinegar
1 tsp sesame oil

Steps

Preheat your oven to 400°F and position a rack in the center. While it heats, whisk together all the plum glaze ingredients in a small saucepan over medium-low heat. Stir for 3–4 minutes until the jam melts, and the glaze thickens slightly, then remove from heat and set aside.
Pat the chops completely dry with paper towels and season both sides with salt and pepper. Heat vegetable oil in a large oven-safe skillet over medium-high heat until shimmering.
Sear the chops for 2–3 minutes per side until a deep golden crust forms. Do not move them while they sear. Brush the tops generously with the plum glaze, then transfer the entire skillet to the preheated oven.
Roast the chops for 12–15 minutes, brushing with another layer of glaze halfway through, until the internal temperature reaches 145°F, and the glaze is caramelized and sticky.
While the chops are in the oven, heat vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the green onion whites, ginger, and garlic and stir-fry for 60 seconds until fragrant.
Add the rice to the skillet, breaking up any clumps. Press it into an even layer and let it sit undisturbed for 1–2 minutes to develop some crispy bits, then toss and repeat once more.
Push the rice to the sides of the pan to create a well in the center. Pour the beaten eggs and scramble them gently until just set, then fold them into the rice.
Add the frozen peas, soy sauce, rice vinegar, and sesame oil. Toss everything together over high heat for 1–2 minutes until the peas are warmed through, and the rice is evenly coated.
Remove the chops from the oven and let them rest in the pan for 3 minutes. While they rest, finish the fried rice with the green onion tops and give it a final toss.
Plate a scoop of ginger fried rice alongside each chop and spoon any remaining glaze from the pan over the top before serving.

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