INGREDIENTS:

Serves 4

Marinade:

¾ C Soy

½ C rice wine vinegar (unseasoned)

2” knob of peeled ginger, thinly sliced and chopped finely (or 1/2 tsp ground ginger)

2 cloves garlic

2 tablespoons Sugar

Zest and juice of one orange

2 green onions, cut on a bias

1 tbs sweet chili sauce

4 Pork chops

Avocado Rice:

1 C Basmati Rice

1 tbs oil

2 Green Onions,

1c Water

¾ C Chicken Stock

1’ piece ginger

1 Avocado

1 lime, juiced

1 Clove of Garlic, finely chopped

2 tbs tbs Chopped Cilantro

Roasted Asparagus:

1 Bunch Asparagus, trimmed

Olive oil, salt, and pepper

METHOD:

Marinade:

Mix all in bowl, taste to season. Add more sugar if needed. Add marinade to Ziplock bag with pork chops, massage the marinade in lightly and let sit for 2 hours or up to overnight.

Grill pork chops on medium heat for 7 minutes on each side. Once removed, let pork chops rest to regain their juices.

Re-boil marinade in small pot and use to sauce pork chops when ready to serve.

Avocado Rice:

Toast rice in oil until nice and golden and add in green onion to sauté with salt and pepper. In blender, add ginger, water, and chicken stock to blend then add mixture to rice.

Cover pot and let cook on medium low heat for 12 minutes.

Meanwhile, add avocado, lime, garlic, and cilantro into bowl to combine. When rice is fully cooked, add avocado mixture into rice and fold in. Taste to season, add salt if necessary.

Roasted Asparagus:

Toss asparagus in olive oil, salt, and pepper. Lay on sheet tray and roast at 350 for about 12 minutes til tender.

When ready to plate dish, serve rice in center of plate and slice pork chop on a bias. Place pork chip across the rice and top with sauce made from marinade. Add asparagus to plate and garnish with cilantro leaves.

Pair this dish with our chilled 2018 Sauvignon Blanc or 2018 Pinot Noir.

Courtesy of Mark Caldwell, Executive Chef Davis Estates

Click HERE to watch this episode of “Chef’s Creative Kitchen”