Pork Chop Adobo with Garlic Rice
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 628
- Total Fat
- 27 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 274 milligrams
- Sodium
- 1540 milligrams
- Carbohydrates
- 53 grams
- Dietary Fiber
- 1 grams
- Protein
- 40 grams
- Sugar
- 12 grams
Ingredients
1 cup long-grain white rice
6 cloves garlic (1 minced, 5 smashed)
3 bay leaves
3 tablespoons extra-virgin olive oil
4 bone-in pork chops (1/2 inch thick; about 6 ounces each)
Kosher salt and coarsely ground pepper
1 large onion, thinly sliced
1/2 cup low-sodium soy sauce
3 tablespoons packed light brown sugar
3 tablespoons distilled white vinegar
4 large eggs
3 scallions, thinly sliced
Directions
- Cook the rice as the label directs, adding the minced garlic and 1 bay leaf to the water.
- Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season the pork chops generously with salt and pepper, add to the pan and cook until browned and just cooked through, 2 to 3 minutes per side. Remove to a plate.
- Add the smashed garlic and onion to the skillet and cook, stirring, until the onion is softened, about 5 minutes. Add the soy sauce, brown sugar, vinegar, 1/2 teaspoon pepper, remaining 2 bay leaves and 1 1/2 cups water. Bring to a boil, then reduce the heat to a simmer and cook until slightly thickened, 8 to 10 minutes. Return the pork chops and any juices to the skillet and warm through, 1 to 2 minutes.
- Meanwhile, in a separate large nonstick skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Crack in the eggs and cook until the whites are set, 3 to 4 minutes. Season with salt.
- Discard the bay leaves from the rice and sauce. Divide the rice among plates. Add the pork chops and sauce, then top each serving with a fried egg. Sprinkle with the scallions and pepper.
