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Pork Chops with Plums and Red Onions and Sesame Rice

Serves 4

This colorful and flavorful pork chop dinner with nutty sesame rice is party-perfect and will be a hit for a family dinner, too!


  • 2 1/4 cups chicken stock, divided
  • 1 cup long grain rice
  • 3 tablespoons toasted sesame seeds
  • 1/4 cup chives, chopped
  • 1 tablespoon sesame oil
  • 1 tablespoon vegetable oil
  • 4 bone-in pork chops or boneless pork loin chops
  • Salt and pepper
  • About 2 teaspoons Chinese five-spice powder
  • 1 tablespoon vegetable oil
  • 2 medium red onions, sliced into small wedges attached at root end
  • 1 1 1/2-inch piece of ginger root, grated or minced
  • 4 plums, sliced
  • About 1/3 cup Tamari (dark soy sauce)
  • About 1/4 cup honey


  1. Bring 1 3/4 cups stock to a boil. Stir in the rice and reduce the heat to a simmer. Cook the rice for 15-18 minutes, until just tender. Add the sesame seeds, chives and sesame oil and fluff with a fork.
  2. Meanwhile, season the pork chops with salt, pepper and five-spice powder. Heat a tablespoon of vegetable oil in a skillet over medium-high heat and cook the chops for 8-10 minutes, turning occasionally. Remove the chops to a platter and cover with foil.
  3. Add the onions to the skillet and season with ginger, salt and pepper. Cook for 5-6 minutes to soften, then add the plums and stir for 2-3 minutes. Add the remaining 1/2 cup stock, Tamari and honey and let thicken 3-4 minutes more into a thin glazed sauce. Pour the sauce and plums and onions over the chops and serve with rice.