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Chop Suey Symphony

Pan-Seared Pork Chops in Ginger-Scallion Broth with Steamed Rice and Pickled Veggies

45 minutes
Serves 4
DinnerNut-freeShellfish-free
Herb's take

This dinner brings together classic pan-seared pork chops and the umami-laden subtlety of Asian broths. You'll master the art of a crispy sear and learn how aromatics like ginger and scallion transform a simple broth into a savory stage for your chops.

Ingredients

Yield
4

Instructions

  1. 01
    Start the rice: Rinse the white rice in several changes of cold water until the water runs almost clear. Place in a pot with 3 cups of water and bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes until tender. Remove from heat and let steam, covered, for 10 more minutes.
  2. 02
    Make the pickled vegetables: In a medium bowl, combine 1/4 cup rice vinegar, 1 tablespoon sugar, and 1/2 teaspoon salt. Stir until the sugar dissolves. Add the carrot and cucumber, toss, and let sit while you prepare everything else.
  3. 03
    Pat the pork chops dry with paper towels. Season both sides with 2 teaspoons kosher salt and 1 teaspoon black pepper.
  4. 04
    Dredge each pork chop lightly in flour, shaking off excess.
  5. 05
    Heat 3 tablespoons neutral oil in a large skillet over medium-high heat until shimmering. Add pork chops and sear for 3-4 minutes per side, until golden brown and internal temperature hits 135°F. Transfer chops to a plate and tent loosely with foil.
  6. 06
    Pour off excess fat, leaving about 1 tablespoon in the skillet. Lower heat to medium. Add the scallion whites, ginger, and garlic. Sauté until fragrant, about 1 minute.
  7. 07
    Deglaze the pan with 3 cups chicken broth, scraping up any brown bits. Add soy sauce, 2 tablespoons rice vinegar, 1 teaspoon sugar, and red pepper flakes. Simmer gently for 5 minutes.
  8. 08
    Return the pork chops to the skillet and simmer in the broth for 3-4 minutes, turning once, until just cooked through and juicy. Remove chops and set aside.
  9. 09
    Stir in toasted sesame oil and scallion greens to the broth just before serving.
  10. 10
    To serve, mound rice in shallow bowls. Top with a pork chop, ladle over ginger-scallion broth, and garnish with a generous pile of pickled vegetables. Spoon extra broth around the rice. Serve immediately.

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