Sunday 7 April 2013

Posted by Judie on Sunday 7 April 2013
Pork chops with a savoury rub and a sweet glaze which complement each other perfectly.  

Serves 2 
  • 4 pork chops
For the Rub:
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/2 tsp cinnamon
For the Glaze:
  • 1/2 cup brown sugar
  • 1 tbsp finely chopped garlic
  • 1/2 tbsp Tabasco
For the rice:
  • 3/4 cup basmati rice
  • about 200ml coconut milk
  • 1/4 cup sugar
  • 1/2 cup milk

If rice is not pre-rinsed (the bag will tell you if it is), rinse with cold water until water runs clear. Put rice in a medium sauce pan and combine with coconut milk, milk and sugar. Bring to a boil, stirring regularly, then reduce heat to low and cover pot. Simmer for about 25 minutes (could take up to 45 minutes depending on the rice). Stir regularly making sure it does not run dry. If it starts to dry out add some milk or coconut milk until rice is done. 

While the rice is cooking, mix Rub ingredients, then coat pork with spice rub. Mix Glaze ingredients and set to a side. Heat olive oil pan over moderately high heat, then cook pork for about 4 minutes on each side, until nearly done. Place some glaze mixture on each pork chop and brush on evenly, then turn the chops over. Cook that side until browned and repeat for other side. 

Serve over sticky coconut rice, pouring some of the glaze in the pan over the pork and rice. 

Adapted from Original Recipe
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