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white rice garlic kosher salt chile pepper onion pear extra-virgin olive oil freshly ground pepper pork thyme chicken broth apple cider vinegar fresh cilantro
Viewed: 74 - Published at: 7 years agoIngredients
- 1 cup white rice
- 3 cloves garlic (1 smashed, 2 sliced)
- Kosher salt
- 1 large poblano chile pepper, seeded and thinly sliced
- 1 small onion, thinly sliced
- 1 pear, sliced
- 3 tablespoons extra-virgin olive oil
- Freshly ground pepper
- 4 bone-in pork rib or loin chops (about 1/2 inch thick; 6 to 8 ounces each)
- 1 teaspoon finely chopped fresh thyme
- 2/3 cup low-sodium chicken broth
- 1 tablespoon apple cider vinegar
- 1/2 cup chopped fresh cilantro
Method
- Preheat the broiler. Bring 1 1/2 cups water to a simmer in a saucepan. Reduce the heat to medium low and stir in the rice, smashed garlic and 1/4 teaspoon salt. Cover and cook until the water is absorbed and the rice is tender, 16 to 18 minutes; set aside.
- Meanwhile, toss the poblano, onion, pear, 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Broil, stirring occasionally, until softened and charred in spots, 8 minutes; set aside.
- Season the pork with salt, pepper and the thyme. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the pork; cook until well browned, about 5 minutes per side. Remove to a plate. Add the poblano mixture and sliced garlic to the skillet. Cook until the garlic softens, 2 minutes. Add the broth and cook, scraping up any browned bits, 1 minute. Remove from the heat; stir in the vinegar and half of the cilantro. Season with salt.
- Fluff the rice, discard the smashed garlic and stir in the remaining cilantro. Season with salt. Serve with the pork and poblano mixture.
