Hard Cider Marinated Pork Chops With Sautéed Kale And Seasoned Rice - pork chops

Method

• 2-4 hours before dinner: marinade pork: Combine gochujang, cider, vinegar, garlic, sage, 2 teaspoons each salt and whole peppercorns. Reserve half for later use, place rest into ziptop plastic bag with pork. Mix to combine, marinade for 2-4 hours.
• 45 minutes before dinner: Wash, de-stem, and tear kale leaves into bite size pieces.
• Dice the fresh apple, tossing in a small amount of apple cider vinegar to prevent browning. Set aside.
• Dice the cooking apple into small cubes (no need to peel).
• Add 3 cups water to a covered saucepan, bringing to a boil. Once water is boiling, add rice and reduce heat to low and simmer for 15-20 minutes (set a timer!) until water is absorbed.
• Pour reserved marinade into small saucepot on low heat. Simmer for ~15 minutes to reduce.
• Put grill/grill pan/however you intend to cook the pork chops on medium heat to preheat.
• In a large skillet, add 3 tablespoons oil over medium heat. Add the cooking apple to skillet and saute for 3 minutes or until the apple begins to soften.
• Add the kale leaves to skillet and saute over medium heat until the leaves begin to wilt, keeping the kale moving as to not burn, 3-5 minutes.
• Once kale has wilted and diminished in size, toss with 3 tablespoons cider vinegar and chopped walnuts. Season with salt and pepper.
• After rice has simmered for 15 minutes, remove rice from heat and let sit covered for 5-10 minutes.
• Remove pork form marinade. Grill/sear for ~5 minutes per side or to your desired level of doneness.
• Combine 1/3 cup apple cider vinegar, sugar, salt, and caraway seeds into microwave safe bowl. Microwave for 30 seconds, then pour over rice and fold in.
• Plate dish, topping with fresh apples and reduced marinade.