1, 2-inch piece of fresh ginger, peeled and finely grated
2 garlic cloves, finely chopped
6 tablespoons soy sauce
3 teaspoons toasted sesame oil
2 tablespoons vegetable oil
3 medium carrots, peeled and sliced thin
1 bunch Swiss chard
1 cup sugar snap peas
1 tablespoon seasoned rice vinegar
1 bunch scallions, thinly sliced, white part only
1 cup white rice, cooked
INSTRUCTIONS
Combine chili paste, brown sugar, ginger, garlic, soy sauce, and sesame oil in small bowl.
Place half the mixture in a resealable plastic bag, reserving other half of mixture in bowl.
Add pork chops to resealable plastic bag and marinate 1 - 2 hours, or overnight in refrigerator.
When ready to cook, heat 1 tablespoon vegetable oil in cast iron or other heavy-bottomed skillet over medium heat and cook pork until golden brown on both sides and a meat thermometer reads at least 145 degrees F at the center of each chop.
Remove pork from pan and set aside.
Heat remaining 1 tablespoon vegetable oil in skillet over medium heat. Add carrots and peas and cook until tender and slightly starting to brown, about 3 minutes. Add kale until wilted.
Reduce heat to low and add reserved sauce to pan and toss with vegetables for one minute.
To serve, divide rice among bowls and arrange pork and vegetables on top.
