Author: Natasha Z Hensel (Hamama Friends group member, find the original post here!) Prep: 30 minCook: 45 min Makes: 4 servings Pork chops can really come alive with a soak of sweet mango marinade and a dash of Spicy Daikon Radish microgreens. Ingredients: Rice:(in a rice cooker) - 2 cups brown rice - 4 cups water - 1/2 teaspoon salt - 1 tablespoon turmeric Pan Sauce:(same pan as chops were cooked in) - 1/2 cup mango apple juice - 1 tablespoon Dijon mustard - 1/2 teaspoon fresh cracked pepper - Pan drippings from seared chops - Salt to taste Instructions: 1. Sear chops on both sides(3-4 minutes depending on thickness). 2. Pour in 1 cup mango apple juice, put lid on and simmer till internal temp reaches at least 145°F. 3. Remove from pan to rest and make the sauce in the same pan. Add 1/2 cup more juice, reduce my half them add mustard and black pepper whisking to combined. 4. Pour into a heatproof gravy dish. 5. Using the same pan after a quick rinse, saute Bok Choy with a teaspoon of garlic scape olive oil for 2-3 minutes then add tablespoon of black vinegar and continue cooking to desired tenderness. We enjoy ours still crispy so I shut off the heat immediately after adding vinegar. Residual heat finishes them to our liking.
