Asian Marinated Pork Chop

• Mix in all ingredients in a large bowl. Taste and add more sugar if preferred.
• Add marinade to resealable plastic bag or container with pork chops. Massage the marinade in lightly and let sit for 2 hours or up to overnight.
• Remove from the marinate, saving to turn into a sauce. Grill pork chops on medium heat for 7 minutes on each side or until your meat thermometer reached 145°F. Once removed, let pork chops rest to regain their juices.
• Add your marinate to a small pot and bring to a boil. Use to sauce pork chops when ready to serve.

• Toast rice in oil until nice and golden and add in green onion to sauté with salt and pepper.
• In blender, add ginger, water, and chicken stock to blend then add mixture to rice.
• Cover pot and let cook on medium low heat for 12 minutes.
• Meanwhile, add avocado, lime, garlic, and cilantro into bowl to combine. When rice is fully cooked, add avocado mixture into rice and fold in. Taste to season, add salt if necessary.

• Preheat your over to 350°F.
• Toss asparagus in olive oil, salt, and pepper. Lay on sheet tray and roast for about 12 minutes until tender.

On a warm plate, serve rice in center of plate and slice pork chop on a bias. Place pork chip across the rice and top with sauce made from marinade. Add asparagus to plate and garnish with cilantro leaves. Next step…enjoy with a glass of Pinot Noir!