Servings 2
Double or triple based on need
Images and write-up coming soon.
2 Tbsp. Apricot Jam
2 Boneless Pork Chops
2 Tbsp. Sriracha
1 Lime
3⁄4 cup Jasmine Rice
2 Tbsp. Soy Sauce
12 ounces Carrots
2 Cloves of Garlic
Wash and dry produce. Finely chop garlic.
Melt 1 Tbsp. of butter in a small pot over medium heat, add half the garlic cook until fragrant (30 seconds). Add rice, stir to coat, add 1 1⁄2 cups of water. Bring to a boil, cover, reduce heat to low and cook for 20 minutes. Keep covered until ready to use.
Peel and cut carrots on a diagonal into 1⁄2 inch pieces. In a medium bowl combine carrots, drizzle with olive oil, salt, and pepper. Shake until well incorporated.
Air fryer – Using Air Crisp setting cook 15 minutes at 390 degrees.
Oven – Preheat over to 425 degrees. Bake carrots on a cookie sheet for 15 – 20 minutes.
Heat a drizzle of oil (or butter) in a large pan over medium heat. Add pork and cook until browned and cooked through, 4 – 5 minutes per side. Turn off heat and transfer to a plate to rest.
Once pan cools slightly return to medium-high heat add remaining garlic and cook until fragrant (30 seconds). Add soy sauce and 1⁄4 cup of water. Let simmer until reduced, 2 – 3 minutes. Stir in jam, Sriracha, 1 Tbsp. butter, and a squeeze of lime juice to taste. If necessary, simmer over low heat until mixture is thick and glossy. Add pork and turn to coat.
Serve It Up
Fluff rice with a fork, stir in lime zest. Dive rice, carrots, and pork between plates. Spoon remaining sauce over pork. If you have any lime left over, serve a wedge on the side.
Zest and quarter the lime.
