Soy/Ginger Marinated Pork Chops and Herb/Scallion Rice

Despite the rainy day, Tim and I  did manage a grocery run - God forbid we should miss a meal!   Tim made dinner and I made dessert.  The marinade for the pork chops was out of this world.

SOY AND GINGER MARINATED PORK CHOPS

1/4 cup plus 2 tablespoons low-sodium soy sauce
1/4 cup vegetable oil
2 tablespoons finely grated fresh ginger
3 tablespoons light brown sugar
1 scallion, finely chopped
Freshly ground pepper
4 bone-in pork chops (8 ounces each; 3/4 inch thick)
garnish: 1 scallion, thinly sliced.

1. Whisk together soy sauce, 3 tablespoons oil, the ginger, sugar, chopped scallion, and 1/2 teaspoon pepper.
2. Arrange pork chops in a 9-by-13 inch nonreactive baking dish.  Reserve 3 tablespoons marinade, and pour remainder over pork chops.  Marinate, cover with plastic wrap, flipping chops halfway through, for 45 minutes.
3. Heat remaining tablespoon oil in large skillet over medium high heat. Remove pork chops from marinade, and sear for 3&1/2 to 4 minutes.  Reduce heat to medium.  Flip chops, and sear until just cooked through.  3&1/2 to 4 minutes more.  Transfer chops to a board or platter. Let rest for 5 minutes.
4. Add reserved 3 tablespoons marinade to skillet.  Simmer over medium heat until thickened, about 30 seconds.  Spoon sauce over chops. Garnish with thinly sliced scallion.


HERB AND SCALLION RICE

1&2/3 cups water
1/2 cup packed fresh cilantro
1/4 cup packed fresh mint
2 scallions, chopped
1 garlic clove
1 tablespoon vegetable oil
1 cup jasmine rice
Coarse salt

1. Puree water, cilantro, mint, scallions, and garlic in a blender until smooth.
2. Heat oil in a small saucepan over high heat.  Add rice, and stir to coat.  Cook until slightly toasted, 1 to 2 minutes. Add herb puree and 1 teaspoon salt.  Bring to a simmer. Reduce heat to low, and cook, covered, for 20 minutes.
3. Remove from heat, and let stand, covered, for 10 minutes. Fluff with a fork before serving.