Teriyaki Pork Chops and Coconut Rice

Teriyaki Pork Chops

• 1/2 cup soy sauce
• 1/4 cup canola oil
• 2 tablespoons molasses
• 2 teaspoons dry mustard
• 1 teaspoon grated ginger root
• 6 cloves garlic, finely chopped
• 1/2 orange, jested and juiced
• 3-6 pork chops, bone in

Make the marinade: Grate fresh ginger with a microplane grater. Zest 1/2 of an orange using the microplane grater and squeeze the juice into a bowl. Add the remaining ingredients, except the pork chops, stirring to combine well. Place the pork chops in a casserole dish or a plastic bag with a zip closure. Pour the marinade over the pork chops. Marinate in the refrigerator for 2 hours or overnight.

30 minutes before being ready to grill, remove the chops from the refrigerator and let sit on the counter at room temperature. Preheat the grill. Cook the chops over moderate heat for approximately 5 minutes on each side. Use an instant read thermometer to test for doneness. You'll want your chops to register 145 degrees. Let the chops rest 5-10 minutes before serving.

Coconut Rice

• 1 tablespoon olive oil
• 1 tablespoon garlic, minced
• 1/2 teaspoon red pepper flakes
• 1 cup basmati rice
• 1/4 cup white wine (I used Pinot Grigio)
• 1 cup chicken stock
• 3/4 cup coconut milk
• 1 cup frozen peas
• 2 tablespoons chopped fresh parsley
• salt and pepper to taste

In a medium saucepan, heat the tablespoon of olive oil with the garlic and red pepper flakes. Cook together for a minute or two until you can smell the garlic and pepper. Add the rice and stir to coat. Add the white wine and stir. Now add the chicken stock and the coconut milk. Stir it all together and bring to a boil. Once the rice has come to a boil, reduce the heat to simmer and continue cooking for about 20 minutes, or all the liquid has evaporated and the rice is tender. Fluff the rice with a fork, stir in the peas and the chopped parsley. Season with salt and pepper to taste. Let sit for 5 minutes before serving.