Chili sauce has a kick to it. Purchase the variety called sweet chili sauce because when it’s reduced, or cooked down, it won’t be too hot.

Spicy Thai-Style Pork Chops with Basil Rice

Makes 4 servings

INGREDIENTS:

4 (5- to 6-ounce) 1-inch-thick boneless pork loin chops
1/2 cup soy sauce
1/4 cup plus 2 tablespoons sweet chili sauce, divided
1/2 teaspoon ground ginger
1 tablespoon light brown sugar
1 cup cooked rice*
2 tablespoons chopped fresh basil
1 tablespoon chopped green onion
1/2 teaspoon garlic powder
1 teaspoon chili oil
3/4 cup chicken stock

STEPS:

Trim visible fat from pork.

To butterfly chops, use a sharp knife to cut each one in half horizontally without cutting all the way through.

Open up the cut sides, like a book, and flatten with your hands.

You’ll have 2 attached equal-size pieces that look sort of like a butterfly.
In a large resealable plastic bag, place one butterflied chop.

Using a meat mallet or a heavy rolling pin, pound the meat to about ¼-inch thickness.

Remove the chop from the plastic bag. Repeat with the remaining chops.

In a large resealable plastic bag, combine soy sauce, 2 tablespoons sweet chili sauce, ginger, and brown sugar.

Add pork, seal bag, and marinate in the refrigerator for 1 hour.

Combine rice, basil, green onion, and garlic powder. Set aside.

Remove pork chops from marinade, and discard marinade.

Spoon ¼ cup rice mixture on half of each flattened pork chop.

Fold half of each chop over rice mixture. Secure with wooden picks.

In a large nonstick skillet, heat 1 teaspoon chili oil over medium-high heat.

Add pork chops to hot skillet, and cook for 1 minute per side or until browned.

Add ¾ cup chicken stock and remaining ¼ cup sweet chili sauce to the skillet; cover and reduce heat to medium.

Simmer chops for 10 minutes or until done.

Transfer chops to a serving platter.

Remove wooden picks before serving.

*For added flavor, we cooked the rice in Kitchen Basics® Chicken Cooking Stock.