Wednesday, April 10, 2013

Hawaii here we go!!

Hawaiian Pork Chop, citrus brown rice and avocado with pickled onions

My love to travel the world and learn of all cultures, their history and sample different cuisines have yet to be accomplished. In the meantime, to satisfy my desire of the exotic flavors I use my kitchen and time travel to all corners of the world by creating my savory dishes. Enjoy!

Serves 3


3 Pork chops (rib end or loin)
1 c of water
salt & pepper to taste
1 tbsp of canola oil


1 c of orange juice
1/2 c hoisin sauce
1/4 tsp ginger powder
1/4 tsp black pepper
1/8 tsp kosher salt
2 tbs honey


1 c of brown rice (Carolina brand)
2 c homemade chicken stock *
1 lemon
zest of a lemon
zest of a orange
1/2 of a med onion diced
1 tbsp of garlic butter **
1/4 c grape tomatoes halved
1/4 c flat parsley chopped


Florida Avocado
pickle red onion ***


In a medium bowl mix marinate with whisk or fork and set aside.

Wash pork chops well , pat dry with paper towel and season with choice of salt and pepper.
In a skillet on medium/high heat add the canola oil to the pan.  Add pork chops to heated oil and sear on both sides (3-5 min each side). As your are searing the pork chops add 2-3 tbsp of the marinate on each side. Keep and watchful eye that the bottom of the pan don't burn ( this may happen because of the orange juice and honey ). When seared to a golden brown pour the water on the surrounding areas of the chops to about half of the thickness of the chops. Let simmer till water evaporates then flip the chop, sear, then pour the remaining cup of water and let simmer.  When all water has evaporated add the remaining marinate to the chops and cook till the marinate has thickened to a syrup. 

Rice instruction:

In a small bowl add your halved tomato, the juice of 1/2 a lemon , onion, parsley and set aside.
Wash and rinse the brown rice ( about 3 times ) and set aside.
Heat a medium size pan on medium/high heat the 2 cups of chicken stock, 1 tbsp of garlic butter,
zests ( orange and lemon ) and the juice of the remaining half of lemon. Bring to a boil then add the washed brown rice stir to blend well. Then turn down the heat to low and cover with a lid. Let cook for 20 minutes. Remove lid and fork toss the rice and cover again for another 15-20 minutes. remove lid and add the mixture of tomato, onion, lemon juice and parsley mix you had set aside and carefully toss and mix rice.

Serve and plate rice and pork chop and slice avocado. Garnish the avocado with pickled onion.



My fiance doesn't like eating chicken with bones. But as we know chicken is much cheaper when they have the skin and bones. So what I do is purchase these in bulk ,clean them and remove the bones from the chicken thighs and chicken breast and freeze them for chicken stock or when making homemade chicken soup. 

*homemade chicken stock - large pot add 4 c of water, 1 large diced onion, 2 celery stalk chopped, 1 large carrot peeled and chopped, 3 chicken bones (thighs/ breast), 1/4 tsp black pepper and 1/8 kosher salt . Boil for 20 minutes. Let it cool, then drain and store stock in a tight lid container and freeze.

**butter garlic - 1 stick of unsalted butter (room temperature) , 4 cloves of minced garlic.
Blend and store in sealed container.

****pickled onion - see my Greek chicken burger recipe

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