Modified from Rachael Ray
1 cup jasmine rice [I doubled their amounts]
1/2 cup hoisin sauce
1/4 cup onion, chopped
2 clove garlic, finely chopped
1 tbsp basil [they used fresh]
4 teaspoons finely chopped fresh ginger [I grated frozen]
8 small boneless pork chops [rather than than 4 large bone-in, I used smaller boneless]
Salt and pepper
3 tablespoons extra-virgin olive oil
Preheat the oven to 375°. Prepare the rice according to package instructions. Stir the hoisin sauce, scallions, garlic, basil and ginger into the cooked rice.
They used big pork chops and sliced and stuffed...I made sandwiches of two smaller ones. Next time, I'm going to do a casserole - dump rice over the pork chops. I'm lazy!
In a large, ovenproof skillet, heat the olive oil over medium-high heat. Add the pork chops and cook, turning once, until browned, 4 to 6 minutes. Transfer to the oven and bake until an instant-read thermometer inserted into the pork registers 160°, about 25 minutes. Serve the pork topped with the pan juices. So they did this with the stuffed chops, as did I, but I had troule with temperature, so as I said casserole next time - I'll brown the plain chops and then dump together.
Makes 4 servings.