Pork Chops with Fried Rice

I love buying pork chops in the Mission District because you can get them cut real thin. The thinness of the cut allows you to cook them fast but without the worry of the center being raw.

I set up the pork chops to fry them. I dip each of them in an egg wash and coat them with breadcrumbs. Then I set them aside and let them dry a bit before frying them.

For a side dish, decide to make an Americanized fried rice with some leftover rice. I also had purchased some small pale - almost white - chiles in the Mission as well. I have used them before and they have a mild flavor. I take three of the peppers; de-seed and de-vein them then cut them into small pieces. I heat two tablespoons of oil in a skillet and saute the peppers with two chopped scallions (including the green tops). When the scallions are a bit wilted, I add the rice (about two cups worth) and when it is heated through I add 2 tablespoons of soy sauce and 2 tablespoons of water. Finally, I add a pinch of smoked salt (a Rainbow Grocery find) and 1 cup of frozen corn, cover it, turn the burner very low and then let it steam.

Next, I heat about three tablespoons of oil in a skillet and when it is hot, I fry the pork chops so that they are crisp and brown. When fully cooked, I serve a pork chop with a bit of the fried rice. The grilled frozen corn and smoked salt add the perfect hint of smokiness to the rice. All together it took about forty minutes to cook this dinner.