Pork Chop with Chinese Vegetables

Ingredients

• 2 Spring Onions
• 200 g carrots (2 carrots)
• 150 g fresh mung bean sprouts
• 1 Garlic clove
• 100 g parboiled whole grain rice
• Salt
• 300 g pork chop (2 pork chops)
• 1 tsp flour
• 1 tsp five-spice powder
• 2 tbsp Rapeseed oil
• 0.5 lime
• 2 tbsp ketchup
• 2 tbsp Soy sauce

Instructions

1. 1.

   Wash spring onions and carrots. Trim the spring onions and slice into thin rings.

2. 2.

   Peel the carrots and cut them thinly: first slice lengthwise, then into fine strips with a large knife.

3. 3.

   Rinse mung bean sprouts and drain well in a sieve. Peel and finely chop the garlic.

4. 4.

   Bring rice to a boil in 200 ml lightly salted water, then cover and simmer over low heat for about 20 minutes.

5. 5.

   Meanwhile, rinse pork chops briefly under cold water and pat dry with kitchen paper.

6. 6.

   Mix flour and five-spice powder in a small bowl. Lightly salt the pork chops and rub them with the flour mixture.

7. 7.

   Heat oil in a large pan and sear the pork chops on each side for 3-5 minutes depending on thickness. Remove from pan and set aside wrapped in foil.

8. 8.

   Add carrots to the pan, cover, and cook over low heat in the pan juices for 5 minutes.

9. 9.

   Add spring onions, garlic, and sprouts; steam everything together for another 5 minutes, adding a little water if needed.

10. 10.

    Meanwhile, grate the zest of half a lime finely and then squeeze out the juice.

11. 11.

    Stir lime zest and juice with ketchup and soy sauce into the vegetables.

12. 12.

    Unwrap pork chops from foil, pour the extracted juices over the vegetables, place the chops on top, cover, and heat for about 3 more minutes. Serve with rice.