BBQ-Rubbed Pork Chops
with Spicy Plum Relish & Cilantro-Lime Forbidden RIce
Our smoky BBQ spice rub pairs unexpectedly well with sweet hoisin sauce for a sweet-and-spicy pork chop glaze. Tangy, juicy plum and jalapeño mirror that same flavor combo in a vibrant, sweet relish on top. Tender Swiss chard is folded into hearty forbidden rice for a colorful and tasty side.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
(Contains Soy, Wheat)
BBQ Spice Rub
Black Thai Rice
Preheat oven to 400 degrees. Halve, peel, and finely chop the red onion.
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.
Once the rice is cooked, stir the Swiss chard. Cover, and steam for 5 minutes, then stir in the remaining cilantro and a squeeze of lime. Season with salt and pepper.