Weekend Update

Last week and the weekend flew by! Friday night, we had a quite evening with Chinese food and a movie, which was especially nice after a long week.

Saturday, Tyler had a rugby game in the early afternoon and I needed to run a series of errands. We spent the late afternoon watching UCLA beat SC (such an awesome game!), making stuffing for a "Friends Thanksgiving" party, and working on a little craft project for my new niece or nephew. Our evening was spent enjoying lots of delicious food that several of Tyler's classmates.

Sunday was another school work/errand day; however, I did manage to go for a really nice walk with my friend Kate and coffee with my roommate from college who was visiting from Pennsylvania. I did make this amazing Pork Chops with Pineapple Fried Rice, which was soooo delicious! Here's the recipe - I slightly modified it:
  • 1 can of pineapple slices
  • 2 cups White Or Brown Rice, Cooked
  • 6 whole Pork Chops (I only cooked 2)
  • 1 Tablespoon Butter
  • 1 Tablespoon Peanut Oil Or Canola Oil
  • 1 whole Large Onion, Sliced
  • 6 Tablespoons Soy Sauce (more To Taste, Or If More Liquid Is Needed)
  • 1 Tablespoon Rice Wine Vinegar
  • 2 Tablespoons Honey
  • Salt To Taste
  • 2 whole Eggs
  • 1-1/2 cup Frozen Peas (I ended up doing about 2 cups of peas since this was our main veggie)
  • 2 Tablespoons Soy Sauce (additional)

Preparation Instructions

  1. Cook rice according to package instructions. Set aside.
  2. Turn on oven to broil and cook the pineapple slices on a baking pan. If you have a grill, you can put the pineapple on skewers and grill them until they have good marks/color on the outside. Slice, then set aside.
  3. Heat butter and oil over medium high heat, then add the pork chops to the pan. Saute on both sides until they have nice color. 
  4.  Throw in the sliced onions and work them into the crevices between the chops. Shake the pan and move the onions around and let them cook for a good couple of minutes.
  5. When the onions are starting to soften, add soy sauce, rice wine vinegar, honey, and hot sauce. Shake the pan, stir it around, and let it cook and bubble up for a good couple of minutes until the pork chops are completely cooked and the sauce is thicker. Remove the pork chops to a bowl, then let the sauce bubble up and cook for another 30 to 45 seconds. Pour it over the pork chops. Set aside.
  6. Add a small amount of oil to the same pan (without cleaning it) and return it to the stovetop over medium-high heat. Crack in the eggs and immediately stir them to scramble them a bit. Add peas and a couple of tablespoons (additional) soy sauce. Add cooked rice and stir it around to cook for a couple of minutes.
  7. To serve, pile rice on a plate, then top with a pork chops and onions from the sauce. Drizzle a little bit of sauce over the top.

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