Sweet Soy Pork Chops + Chili Pork Sandos

In a medium bowl, combine carrot ribbons, cucumber, ½ tsp sugar (1 tsp for 4 servings), a squeeze of lime juice, and a pinch of salt. (Cover and refrigerate to use for lunch.)

In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-20 minutes. Keep covered off heat until ready to serve. While rice cooks, toss green beans on a baking sheet with a drizzle of oil, salt, and pepper. Roast on middle rack until browned and tender, 12-15 minutes.

Meanwhile, pat pork dry with paper towels. Thinly slice half the pork. Season sliced and whole pork chops all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add sliced pork and garlic; cook, stirring, until browned and cooked through, 4-6 minutes. Add chili sauce and stir to coat. Turn off heat. Transfer sliced chili pork to a storage container. (Let cool, then refrigerate to use for lunch.) Wipe out pan.

In same pan, heat a drizzle of oil over medium-high heat. Add whole pork chops and cook until browned and cooked through, 3-4 minutes per side. Reduce heat to low and add sweet soy glaze; turn to coat. Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings), a pinch of lime zest, salt, and pepper. Divide pork chops, rice, and green beans between plates. Top pork chops with any remaining sauce from pan and sprinkle with half the cilantro. Transfer remaining cilantro to a storage container. (Cover and refrigerate to use for lunch.) Serve with remaining lime wedges on the side.