Pork Chops & Fresh Tomato Pan Sauce

Instructions

1. Cook the rice

   Wash and dry the rice (rinsing through cold water until the water runs clear). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

2. Prepare the ingredients

   Meanwhile, wash and dry the fresh produce. Medium dice the zucchini. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic.

3. Cook the zucchini & finish the rice

   In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Add the sliced white bottoms of the scallions. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat. Transfer to the pot of cooked rice. Stir to combine. Cover to keep warm. Wipe out the pan.

4. Cook the pork

   Pat the pork dry with paper towels; season on both sides with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes.

5. Make the tomato pan sauce

   To the pan of reserved fond, add the halved tomatoes and chopped garlic; season with salt and pepper. Cook on medium-high, stirring frequently until the softened tomatoes combine with the back of a spoon, 2 to 3 minutes, or until slightly softened and beginning to break down. Add 1⁄4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the water has cooked off and the sauce is thickened. Turn off the heat; stir in the butter until melted and combined. Taste, then season with salt and pepper if desired.

6. Slice the pork & serve your dish

   Slice the rested pork crosswise. Serve the sliced pork with the finished rice. Top with the tomato pan sauce. Garnish with the sliced green tops of the scallions. Enjoy!