BBQ-Rubbed Pork Chops

Start the cilantro-lime forbidden rice: heat 1 tablespoon olive oil in a medium pot over medium heat. Add the red onion and cook, tossing, 4-5 minutes, until softened. Season with salt and pepper. Add the forbidden rice and toss to coat. Add 1 ½ cups water and a large pinch of salt to the pot, bring to a boil, then cover and reduce to a simmer for 30-35 minutes, until tender.

Meanwhile, prep ingredients: halve, pit, and finely dice the plum. Halve the lime. Chop the cilantro. Mince the jalapeño, removing the seeds if you prefer less heat. Thinly slice the Swiss chard, including the stems, into ribbons.

Make the plum salsa: in a small bowl, combine the diced plum, the juice of half the lime, a pinch of cilantro, and as much jalapeño as you dare. Season with salt and pepper.

Cook the pork: heat 1 tablespoon oil in a large oven-proof pan over medium-high heat. Season the pork on all sides with the BBQ spice rub, salt, and pepper. Add pork chops to the pan and cook 2-3 minutes per side, until golden brown but not yet cooked through.

Brush or spoon the hoisin sauce on top of the pork chops. Transfer the pan to the oven to finish cooking for 5-6 minutes, until just barely pink in the center. Alternately, if you don’t have an oven-proof pan, transfer the pork to a baking sheet and cook as directed. Set pork aside to rest for 5 minutes.