Pork Chops with pineapple fried rice recipe

Here is another recipe that I think you might like. I got this recipe from a magazine but I can't remember which one. I didn't do a step by step photo shoot. I was kindof in a hurry and just did a finished shot.

For this recipe you will need.
2 tablespoons butter; 1/2 pineapple, peeled, cored, and cut into thin wedges (I used canned pineapple chunks); 2 tablespoons vegetable oil; 4-6 boneless pork chops (or one for everyone in your family); salt an pepper to taste; 1 large onion thinly sliced; 1/2 cup low-sodium soy sauce, more as needed; 1 tablespoon rice vinegar; 2 tablespoon honey; 1 tablespoon sriracha or other hot sauce ( I used the other); 2 garlic cloves, minced; 1 tablespoon minced ginger ( I used powdered); 3 green onions, thinly sliced; 2 large eggs, whisked; 1 cup frozen peas ( I used frozen peas and carrots); 1 4oz jar diced pimientos, drained ( I omitted this); 1 1/2 cup long-grain rice, cooked according to the package directions.

Melt the butter in a large skillet over medium-high heat and add the pineapple in a single layer, cook the pineapple until it's lightly browned on both sides, about 2 minutes per side. Remove and set aside.

In the same skillet, heat 1 tablespoon of the oil over medium-high heat, then season the pork chops with salt and pepper and add them to the pan.

Cook the pork chops on both sides until they have a nice deep golden color and are almost cooked through, 4-6 minutes total, depending on the thickness. Remove them to a plate and set aside.

Add the onions to the same skillet, still over medium-high heat. Stir and let them cook for a good couple of minutes.

When the onions are starting to soften, add 6 tablespoons of the soy sauce, the rice vinegar, honey, and sriracha.

Stir and let the liquid cook and bubble up for a good couple of minutes until the sauce starts to reduce. Taste and adjust the seasonings as you wish.

Return the pork chops to the pan, reduce the heat to low, and let them simmer while you make the fired rice. Check on the pan occasionally; if the liquid level seems low, splash in 1/4 cup of water.

Heat the remaining 1 tablespoon oil in a separate large skillet over medium heat. Add the garlic, ginger, and two-thirds of the green onions and sauté for 1-2 minutes to release the flavors.

Add the eggs to the skillet, stirring to scramble them...

Then stir in peas, pimientos, and remaining 2 tablespoons soy sauce.

Add the rice, turn the heat to high, and stir-fry the rice for 1-2 minutes...

Then turn off the heat and stir in the pineapple. Done

To serve pile the fried rice on a plate and set a pork chop on the top. Then spoon on as much sauce as you like (make sure to include onions).

This was good but I didn't like the way they have you make fried rice. The eggs stuck and there really wasn't much flavor in the rice. It is a good way to use up what you have on hand. I hope you give this recipe a try and let me know what you think about it.  As always enjoy your day and stay safe.