4pork chops1-inch thick (a center-cut rib chop works best)
¼cuplow sodium soy sauce
⅛cupgranulated or brown sugar
1 ½teaspoonsgingerfresh grated
½sweet yellow peppersliced
½cupcarrotcut into match sticks
1cupprepared steamed rice
Heat a grill or grill pan with medium heat. Place the pork chops on the grill and cook until the pork chop releases from the grill, about 4 to 5 minutes. Flip and cook on the other side for another 3 to 5 minutes. Remove the pork chops from the heat. Allow them to rest approximately 3 to 5 minutes before serving while finishing up the stir-fried vegetables and rice.
To prepare the vegetables and rice, heat sesame oil and melt 1 tablespoon of butter over medium-high heat, while stirring constantly. Add the onions and sauté until they are translucent and have started to wilt, stirring constantly. Add the mushrooms, cook for about 3 minutes.
Add in the carrots and sweet pepper, cook for about 2 to 3 minutes, stirring and tossing constantly.
Remove the vegetables from the heat and set aside in a warm place with the pork chops.
Return the wok or pan to the stove and turn the heat up to high. Melt remaining tablespoon of butter, rice and soy sauce.
Toss rice and stir constantly. Break up any clumps of the cold rice with the back of a spoon.
Stir constantly and do not let the rice stay in contact with the bottom of the pan or wok for too long. If the rice seems dry, you can add a few extra splashes of soy sauce. Once the rice fried has become golden brown add the vegetables back in. Toss to mix.
Plate with the grilled teriyaki pork chops. Serve immediately.
Remember, don't overcrowd your meat while it is cooking. If your grill isn't large enough to accommodate the chops, please be patient and take the extra time.
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