Ingredients
4 - 6 thick cut bone in pork chops
2 tbsp brown sugar
1 tbsp Cajun seasoning
1 tsp onion powder
1 tsp garlic powder
½ tsp 5 spice seasoning
½ tsp cayenne pepper
½ tsp Italian seasoning
2 tbsp cornstarch
Vegetable or canola oil for frying
2 cups jasmine rice, pre rinsed
3 tbsp of the oil from the pork chops
1 tbsp Cajun seasoning
1 spoonful beef better than bouillon
4 cups beef or chicken broth (or water)
½ cup butter
⅓ cup brown sugar
⅓ cup honey
½ cup soy sauce
⅓ cup chicken broth
½ tsp red pepper chili flakes
Salt & pepper to taste
Directions
Step 1
1. Rinse off and pat dry pork chops. Add the seasonings and cornstarch and let marinade in the fridge for 1 hour. Deep fry in oil on medium high heat for 6 minutes on each side or until it is brown and crispy (you can also air fry.)
Step 2
2. In a pot on high heat, add the tablespoons of oil from previously frying and let it heat on the stove until it gets hot. Add the jasmine rice and toast for a few minutes. Incorporate the beef bouillon and Cajun seasoning into the rice. Add in the 4 cups beef stock and stir the mixture. Let the rice come to a boil and cover. Turn to low heat and let it cook for 15-25 minutes, do not take off the top! Once the rice puffs up and cooked, turn off the heat and let it sit for 5 minutes. Take off the top and fluff the rice with a fork.
Step 3
3. Melt the butter in a saucepan on medium heat. Once melted, add the brown sugar, honey, soy sauce, chicken broth, and red pepper chili flakes. Allow the sauce to thicken, about 5-7 minutes. Salt and pepper to taste.
Step 4
4. Coat the pork chops on the honey soy sauce and enjoy hot.
