Orange-Garlic Pork Chops with Sesame Snap Peas and Rice

Make it

Instructions

1. 01

   Start the rice

   Set a medium saucepan with a lid on the stove. Rinse 1 cup long-grain white rice in a fine-mesh strainer under cold running water until the water runs mostly clear; drain well. Put the rice in the saucepan with 1 3/4 cups water and 1/4 tsp kosher salt. Bring to a boil over high heat, stir once, cover, and reduce to low. Cook for 15–18 minutes, until the liquid is absorbed and the rice is tender. Turn off the heat and leave covered for 5 minutes; fluff with a fork before serving. | Why: Rinsing and a covered rest produce separate, fluffy grains that soak up the glaze.

2. 02

   Prepare and season the pork and vegetables

   While the rice cooks, wash and dry 12 oz sugar snap peas, then pull off any tough strings. Pat 4 boneless pork chops (about 3/4 inch thick) dry with paper towels and season both sides with 1/2 tsp kosher salt and 1/4 tsp ground black pepper. Keep the pork on a separate plate from the vegetables; wash your hands and any surfaces that touched raw pork. | Why: Dry chops brown better, and seasoning both sides builds flavor before the glaze goes on.

3. 03

   Mix the orange-garlic glaze

   Peel and finely chop 3 garlic cloves; peel and grate 2 tsp fresh ginger. In a small bowl, whisk them with 1/2 cup orange juice, 2 tbsp reduced-sodium soy sauce, 1 tbsp honey, 1 tbsp rice vinegar, and 1 tsp cornstarch until smooth. Set the bowl beside the stove. | Why: Mixing the glaze ahead keeps the aromatics from scorching while the chops cook.

4. 04

   Brown the pork chops

   Set a large skillet over medium-high heat for 2 minutes, then add 1 tbsp neutral oil. When the oil shimmers, lay in the seasoned chops in a single layer; if they do not fit without crowding, cook in two batches. Sear for 3–4 minutes per side, until golden brown and the thickest part reaches at least 145°F on an instant-read thermometer. Transfer to a clean plate and loosely cover; let rest for at least 3 minutes while you finish the vegetables and glaze. | Why: A hot skillet gives the chops color, while the thermometer and short rest keep them juicy and safely cooked.

5. 05

   Cook the snap peas

   Reduce the same skillet to medium heat; add 1 tsp neutral oil if the pan looks dry. Add the prepared snap peas and cook, stirring often, for 3–4 minutes, until vivid green and crisp-tender. Transfer to a clean serving bowl. If there is any liquid in the skillet, let it bubble off for about 30 seconds. | Why: Quick cooking keeps the peas crunchy and frees the skillet for a concentrated glaze.

6. 06

   Glaze and serve

   Whisk the prepared glaze again, pour it into the skillet, and simmer over medium heat for 2–3 minutes, stirring and scraping up the browned bits, until glossy and thick enough to lightly coat a spoon. Return the rested chops and any juices on their plate to the skillet; turn them in the bubbling glaze for 30–60 seconds until hot. Sprinkle 1 tbsp sesame seeds over the snap peas. Divide the fluffed rice, peas, and chops among four plates, spoon over the remaining glaze, and serve hot. | Why: Briefly simmering the glaze gives it cling without overcooking the pork; sesame adds a light crunch.