YOUR SOLIN GENERATED RECIPE
Pan-Seared Pork Chop with Egg Fried Rice
A juicy pan-seared pork chop seasoned with aromatic garlic, served over a bed of savory egg fried rice tossed with crisp-tender vegetables.
INGREDIENTS
6 oz boneless pork chop
0.33 cup cooked brown rice
1 large egg
0.25 cup frozen peas and carrots
1.5 tsp avocado oil
1 tbsp tamari
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp green onions
PREPARATION
Pat the pork chop dry with a paper towel and season both sides evenly with sea salt, black pepper, and garlic powder.
Heat 0.75 teaspoon of avocado oil in a medium skillet over medium-high heat.
Place the pork chop in the hot skillet and sear for 4-5 minutes per side, or until the internal temperature reaches 145°F.
Remove the pork chop from the skillet and let it rest on a plate for 3-5 minutes to keep it juicy.
In the same skillet, add the remaining 0.75 teaspoon of avocado oil and sauté the peas and carrots for 2-3 minutes until tender.
Push the vegetables to one side of the pan, crack the egg into the empty space, and scramble it until fully cooked.
Add the cooked brown rice and tamari to the skillet, stirring everything together for 2 minutes until the rice is heated through and slightly crisp.
Slice the pork chop if desired and serve it over the egg fried rice, garnished with freshly sliced green onions.