Chili and Lime Glazed Pork Chops
with Forbidden Rice

Recipe courtesy of Chef Lionel Uddipa

Serves 4

4 12- to 16-oz bone-in pork chops

Chili sauce marinade:
16-oz bottle of sweet Thai chili sauce
8-oz can chipotle adobo
Juice of 4 limes

Coconut forbidden rice:
8 oz forbidden rice (cooked)
2 oz shallots
1 Tbs unsalted butter
8-oz can of coconut milk
2 Tbs sugar
Juice of 1 lemon
1 oz chopped tarragon
Sea salt to taste

Chili Sauce Marinade
Blend all chili sauce marinade ingredients together until smooth and pour into a Ziploc bag. Marinate the pork chops for a minimum of 24 hours in the Ziploc bag on a flat pan. After 12 hours, flip the pork chops over and marinate on other side.

Coconut Forbidden Rice
Once the forbidden rice is cooked, using a non-stick skillet on medium heat, sauté the shallots in butter until translucent and soft. Add the rice, coconut milk, sugar and lemon juice. Cook until 80 percent of the liquid is gone. Turn the heat off and add the tarragon. Mix well. Add salt to taste.

Pork Chops
Turn on oven to 375 degrees and get your barbecue grill ready. Grill the pork chops on medium heat. Once the pork chops have some nice grill marks, place on a rack in the oven and cook until it has reached an internal temperature of 145 degrees. Let the pork chops rest at least 10 minutes before slicing into it. Enjoy with your favorite side of vegetables or a side salad of your choice.