Rich creamy coconut rice balances out the spicy tang of the pork chops. Having a few staples in your pantry and fridge gives you the flexibility to spice up traditional ingredients.

We Provide
  • 2, 5 oz Pork Chops
  • 3 Tablespoons Sriracha
  • 1 Tablespoon Honey
  • 1 Can Coconut Milk
  • 1 Cup Rice
  • ½ Oz. Cilantro
You Provide
  • Salt and Pepper
  • Olive Oil
  • Sauté Pan
  • Sauce Pan
  • Cutting Board
  • Chefs Knife
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Step 1


Combine Sriracha and honey and stir to combine. Using a fork, pierce the pork chops to allow the marinade to be absorbed. Pour marinade over the pierced chops. Set aside and start the rice.

Step 2


Shake and pour the coconut milk into the small sauce pan. Add in the rice and a pinch of salt, stir to combine. Place over high heat stirring occasionally until boiling. Once boiling, reduce heat to low and cover. Cook over low heat for 15 minutes.

Step 3


While the rice cooks cook the chops. Preheat a sauté pan over high heat with 1 tablespoon olive oil. Once the oil just starts to smoke, reduce heat to medium and add in pork chops and cook for 4 minutes.

Step 4


While the rice and pork chops cook, roughly chop the cilantro and set aside for final plating. Once the pork chop has cooked for 4 minutes on one side, flip and cook an additional 4 minutes.

Step 5


Once the rice has cooked for 15 minutes, remove lid. There will still be some coconut milk on the top, stir to combine and let sit for 5 minutes covered.

Step 6


To plate, create a bed with the coconut rice and top with one of the chops. Top with the freshly chopped cilantro



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