Tangy Sesame Porkchop Rice Bowl
Tangy Sesame Porkchop Rice Bowl
ingredients
- 4 porkchops (bone-in or boneless)
- 1/4 cup rice vinegar
- 1/4 cup 100% fruit juice (pear or pineapple)
- 2 tablespoons toasted sesame seed oil
- 1 teaspoon almond extract
- 1 teaspoon paprika
- 1 tablespoon Worcestershire sauce
- Salt and pepper, to taste
- 2 cups cooked rice
- Fresh parsley or green onions, for garnish
steps
- 1.
In a bowl, combine rice vinegar, fruit juice, sesame seed oil, almond extract, paprika, Worcestershire sauce, salt, and pepper.
- 2.
Place the porkchops in a ziplock bag or shallow dish and pour the marinade over them. Ensure the porkchops are well-coated. Marinate in the refrigerator for at least 30 minutes or up to 24 hours for maximum flavor.
- 3.
Preheat your grill or skillet to medium-high heat.
- 4.
Remove the porkchops from the marinade and shake off any excess. Reserve the marinade for basting later.
- 5.
Grill or pan-fry the porkchops for about 4-5 minutes per side, or until cooked through with an internal temperature of 145°F (63°C).
- 6.
While the porkchops cook, heat the reserved marinade in a small saucepan over medium heat until it thickens slightly.
- 7.
Serve the cooked rice in bowls, placing a grilled porkchop on top of each. Drizzle the thickened marinade over the porkchops.
- 8.
Garnish with fresh parsley or green onions.
- 9.
Enjoy the delightful blend of tangy and nutty flavors in this delicious porkchop rice bowl.