Coconut-Lime Pork Chops

Servings: 4 · Prep: 15 min · Cook: 30 min · Total: 45 min

Ingredients

• 1 1/2 pounds Boneless pork loin chops
• 1 1/2 cups Unsweetened full-fat coconut milk
• 1 tablespoon Fresh ginger
• 2 each Limes
• 1 1/2 cups Jasmine rice
• 1 pound Broccoli florets
• 1/4 cup Unsweetened coconut flakes
• 2 each Scallions
• 1 tablespoon Soy sauce
• 1 tablespoon Canola oil
• 1 teaspoon Fine salt
• 3 cups Water

Equipment

Measuring Cups; Measuring Spoons; Knife; Cutting Board; Tongs; Small bowl; Fork; Instant-read thermometer; Wooden spoon; Fine-mesh strainer; Paper towels; Fine grater; clean plate; 12-inch heavy skillet; 2-quart saucepan with lid; 3-quart saucepan with lid and steamer basket; measuring cups; measuring spoons; knife; cutting board; tongs; small bowl; fork; instant-read thermometer; wooden spoon; fine-mesh strainer; paper towels; fine grater

Steps

1. Prepare the produce. Wash your hands with soap and water for at least 20 seconds and clean the work surface. Rinse the limes, ginger, broccoli, and scallions under running water, rubbing the lime skins clean. Trim any damaged areas and dry the produce. Prepare the broccoli, ginger, and scallions as listed. Finely grate 1 teaspoon zest from one lime, then squeeze 2 tablespoons juice from it. Cut the second lime into 4 wedges.
   • 1 tablespoon ginger — peeled and finely grated
   • 1 teaspoon lime
   • 2 tablespoons lime
   • 4 Each lime
   • 1 pound broccoli florets — cut
   • 2 Each scallions — sliced
2. Cook and rest the rice. Rinse the rice in the fine-mesh strainer and drain thoroughly. Combine it with 2 cups water and 1/4 teaspoon salt in the 2-quart saucepan. Bring to a boil over medium-high heat, stir once, cover, and reduce the heat to low. Cook for 15 minutes, until the water is absorbed. Remove from the heat and let stand, covered, for 10 minutes. Prepare the remaining components while the rice cooks and rests.
   • 1 1/2 cups jasmine rice
   • 2 cups Water
   • 1/4 teaspoon salt

   Lift the lid away from you to avoid steam burns.

3. Toast the coconut flakes. Place the coconut flakes in the dry skillet over medium heat. Toast for 2–3 minutes, stirring frequently, until lightly golden and fragrant. Immediately transfer them to the small bowl.
   • 1/4 cup coconut flakes
4. Sear and rest the pork chops. Pat the pork chops dry with paper towels; do not rinse them. Season both sides with the measured 1/2 teaspoon salt. Wash your hands and clean any surfaces that touched raw pork. Heat the oil in the skillet over medium-high heat until shimmering. Add the chops in a single layer without overlapping. Sear for 3–4 minutes without moving them, then turn and cook for another 3–5 minutes. Reduce the heat if the browned bits begin to darken excessively. Check each chop by inserting the thermometer horizontally into its thickest part; continue cooking until each reaches 145°F. Transfer to a clean plate and rest for at least 3 minutes.
   • 1 1/2 pounds pork loin chops — cut
   • 1/2 teaspoon salt
   • 1 tablespoon canola oil

   Keep raw pork and its juices away from produce and cooked food; wash hands, utensils, the thermometer, and contacted surfaces after handling it.

   Cook each chop to 145°F in its thickest part and let it rest for at least 3 minutes; clean the thermometer after use.

5. Steam the broccoli. While the pork rests, bring the remaining 1 cup water to a boil in the saucepan fitted with the steamer basket, ensuring the water sits below the basket. Add the broccoli, cover, and steam over medium heat for 4–6 minutes, until bright green and just tender. Make the sauce in the next step while the broccoli steams. When the broccoli is ready, carefully remove the basket and discard the steaming water. Return the broccoli to the warm saucepan, toss with the remaining 1/4 teaspoon salt, and cover off the heat.
   • 1 cup Water
   • 1 pound broccoli florets — cut
   • 1/4 teaspoon salt

   Keep the boiling water below the steamer basket and take care when removing the hot basket and draining the water.

6. Simmer the coconut-ginger sauce. Reduce the skillet heat to medium-low. Add the ginger to the fat remaining in the skillet and stir for 30 seconds, without letting it brown. Pour in the coconut milk and soy sauce, scraping up the browned pork bits with the wooden spoon. Bring to a gentle simmer and cook uncovered for 5–7 minutes, stirring occasionally, until the sauce lightly coats the spoon.
   • 1 tablespoon ginger — peeled and finely grated
   • 1 1/2 cups coconut milk — stirred smooth
   • 1 tablespoon soy sauce
7. Finish the sauce with lime. Return the rested pork and any accumulated juices to the skillet. Turn the chops in the sauce and warm over low heat for about 1 minute; avoid prolonged simmering. Remove from the heat and gently stir the measured lime zest and juice into the sauce.
   • 1 teaspoon lime
   • 2 tablespoons lime
8. Plate the pork, rice, and broccoli. Fluff the rice with a fork and divide it and the broccoli among four plates. Add one pork chop to each plate and spoon the sauce over the pork. Divide all the toasted coconut flakes and sliced scallions evenly among the four portions. Serve immediately with one lime wedge per portion.
   • 2 Each scallions — sliced
   • 4 Each lime

https://plumtally.com/recipes/coconut-lime-pork-chops-r38zzvx0jea3