Grilled Pork Chops with Broccoli and Fried Rice

Ingredients:

For the Pork Chops:

• 4 boneless pork chops
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste

For the Broccoli:

• 2 cups broccoli florets
• Salt and pepper to taste
• 1 tablespoon olive oil

For the Fried Rice:

• 2 cups cooked jasmine rice, preferably day-old
• 2 tablespoons vegetable oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup mixed vegetables (such as peas, carrots, and corn)
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• Salt and pepper to taste
• 2 eggs, fried sunny-side up
• Fresh cucumber slices and tomato wedges, for garnish

Instructions:

1. Marinating the Pork Chops:

1. In a small bowl, mix together the olive oil, minced garlic, dried thyme, dried rosemary, salt, and pepper.
2. Rub the mixture all over the pork chops and let them marinate for at least 30 minutes.

2. Preparing the Broccoli:

1. Toss the broccoli florets with olive oil, salt, and pepper.
2. Preheat your grill or grill pan over medium-high heat.
3. Grill the broccoli for 5-7 minutes, turning occasionally, until tender and slightly charred.

3. Grilling the Pork Chops:

1. Preheat your grill or grill pan over medium-high heat.
2. Grill the pork chops for 4-5 minutes per side, or until they reach an internal temperature of 145°F (63°C).
3. Remove from the grill and let them rest for a few minutes before slicing.

4. Cooking the Fried Rice:

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the diced onion and minced garlic, sautéing until fragrant and the onion is translucent.
3. Add the mixed vegetables and cook for about 3-4 minutes until they are tender.
4. Add the cooked jasmine rice to the skillet, breaking up any clumps with a spatula. Stir-fry for about 3-4 minutes until the rice is heated through.
5. Stir in the soy sauce and oyster sauce, mixing well to coat the rice and vegetables evenly.
6. Season with salt and pepper to taste.

5. Assembling the Dish:

1. Divide the fried rice onto serving plates.
2. Place the grilled pork chops on top of the fried rice.
3. Add the grilled broccoli to the side.
4. Top each plate with a fried egg.
5. Garnish with fresh cucumber slices and tomato wedges.

6. Serving:

1. Serve immediately while everything is still warm.

7. Storing:

1. Refrigeration: Store any leftover pork chops, fried rice, and broccoli in separate airtight containers in the refrigerator for up to 3 days.
2. Reheating: Reheat the pork chops and fried rice in a skillet over medium heat until warmed through. The broccoli can be reheated in the microwave or in a skillet.

Tips:

• For added flavor, you can marinate the pork chops overnight in the refrigerator.
• Customize your fried rice by adding other ingredients like pineapple, bell peppers, or green onions.
• Serve with a side of your favorite dipping sauce, such as a spicy chili sauce or garlic soy sauce.

Enjoy this hearty and flavorful Grilled Pork Chops with Broccoli and Fried Rice, perfect for a satisfying meal any time of the week!