Can I use a cut other than pork loin chops?

While I wrote this recipe specifically for pork chops, you could use ground pork as an alternative. Otherwise, you can swap in crispy skillet chicken thighs or simple cast iron chicken breast .

What temperature are the pork chops done at?

You're shooting for an internal temperature of 145 degrees F. The best way to check: an instant-read thermometer!

How can I make sure the pork chops aren't dry and tough?

First, brine the pork chops! You can dry brine them by seasoning with salt and pepper the day before and storing in an airtight container in the fridge before ready to cook. For a wet brine, dissolve about 1/4 cup salt in 4 cups water, and pour over the pork chops to submerge them. Store in a sealed container in the fridge for at least 1 hour or up to overnight, until ready to cook. Beyond that, just make sure to keep an eye on the pork chops and avoid letting them overcook. Searing should take no more than a minute per side, and the pork chops will cook quickly in the oven — set a timer!

Can I make this recipe nut free?

Yes, just swap the peanut butter out for sunflower seed butter! For garnish, you can use sesame seeds in place of peanuts.

Easy Pork & Rice Bowls with Peanut Sauce

Description

Simply seasoned pork chops, quick marinated cucumbers, rice, and a flavorful peanut sauce create a balanced meal. Plus, these bowls boast plenty of flavor and texture to keep your meal satisfying!

Ingredients

Units Scale

3/4 cup uncooked basmati rice
2 pork chops (6 ounces each)
1/2 cup unseasoned rice vinegar
1/2 teaspoon crushed red pepper
1 large English cucumber, thinly sliced (1-2 cups of slices)
1/4 cup creamy peanut butter
5 tablespoons water
2 tablespoons tamari or soy sauce
3 tablespoons lemon juice
1 tablespoon grated fresh ginger (from a 2-inch piece)
1/2 teaspoon honey
Thinly sliced scallions and chopped peanuts, for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Brine pork chops. (Optional, but recommended) Brine the pork chops in a salt solution (1 tablespoon kosher salt to 2 cups water) for at least 1 hour or up to 24 hours before servings.
Make rice. Preheat the oven to 375 degrees F. Cook rice according to package directions.
Prepare cucumbers. Meanwhile, whisk vinegar and crushed red pepper in a medium bowl. Add cucumber slices and toss to coat. Set aside.
Make peanut sauce. In a small bowl, whisk together peanut butter, water, soy sauce, lemon juice, grated ginger, and honey until smooth. Set aside.
Cook pork chops. Season pork chops generously with salt and pepper. Heat olive oil in an oven-safe skillet over medium-high heat. Add pork chops and sear for 1 minute on each side, then transfer the skillet to the oven. Cook for 8-10 minutes, until internal temperature reaches 145 degrees F. Remove the pork chops from the oven and let rest for 5 minutes.
Assemble bowls. Divide cooked rice and marinated cucumber between 2 bowls. Slice the pork chops crosswise and add 1 pork chop per bowl. Drizzle with peanut butter sauce. If desired, garnish with scallions and chopped peanuts before serving.

Notes

Don't peel the ginger: You don't need to peel fresh ginger before grating! Just give it a wash before using like any other veggie. This saves a substantial amount of time when using fresh ginger!

Brine the pork chops: This simple step makes a big difference in tender, flavorful pork chops! You can skip it if you forget, but even a 1 hour brine matters.

Use chicken breast instead of pork: Swap in chicken breast using Easy Cast Iron Chicken Breast (Oven or Stovetop) for a similar cook time!