Sweet & Spicy Ginger-Glazed Pork Chops

• Heat a drizzle of oil in a small pot (medium pot for 4 servings) over medium-high heat. Add garlic and cook, stirring, until fragrant, 30 seconds. Stir in rice, 1¼ cups water (2¼ cups for 4), and a pinch of salt. • Bring to a boil, then cover and reduce heat to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered until ready to serve.

• While rice cooks, in a small bowl, combine chili sauce, ponzu, scallion whites, ginger, 1 tsp cornstarch (2 tsp for 4 servings), and 1 TBSP water (2 TBSP for 4). (Be sure to measure the cornstarch; we sent more.) Stir until cornstarch is dissolved; set aside. • In a medium microwave-safe bowl, combine juice from the lime, 2 TBSP water, ½ tsp sugar (4 TBSP water and 1 tsp sugar for 4), and a pinch of salt. Stir until sugar is dissolved. Add carrots and radishes; toss to combine. Cover with plastic wrap and microwave for 30-45 seconds. Set aside to pickle.

• Pat pork* dry with paper towels; place between 2 large pieces of plastic wrap. Pound with a mallet or rolling pin until pork is about ¼ inch thick. Season all over with salt and pepper. • Heat a large drizzle of oil in a large pan over medium-high heat. Add pork; cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a cutting board to rest. Wipe out pan and let cool slightly.

• Heat same pan over medium heat. Add glaze and ¼ cup water (1⁄3 cup for 4 servings) and bring to a simmer; cook, stirring occasionally, until slightly reduced, 2-3 minutes. Season with salt and pepper to taste. (If glaze seems too thick, add water 1 tsp at a time.) Turn off heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. • Return pork to pan; turn to coat.