Oink Oink!: Pan-fried Pork Chops with Egg Fried Rice

Pan-fried Pork Chops with Egg Parsley Fried Rice

Ingredients:

Pork chops
1 tbsp olive oil

Marinade:
1/2 tsp pepper
1 tsp salt
1/4 tsp sugar
1/4 tsp dried rosemary
1 tbsp corn starch
1 tsp olive oil

Egg Parsley Fried Rice:
2 cups Rice (cooked and cooled)
2 Eggs
2 tbsp fresh parsley (chopped)
2 tbsp grated cheese (optional)
1 tbsp milk
Salt and Pepper
1/4 tsp chili flakes

Carrots:
1 medium carrot sliced
Salt and Pepper
1 tsp fresh parsley (chopped)


Directions:

1. Marinate the pork chops for at least 1 hour.

2. Heat the oil and cook the pork chops for about 5 minutes on each side
(will depend on the thickness of the chops).  Set aside.

3. Sauté the carrots in the same pan.  Season with salt and pepper.

4. Cook for about 3-5 minutes or until tender.  Add the parsley and set aside.

5. Scramble the eggs, add the cheese and milk.  Season with salt and pepper.

6. Place the egg mixture in the pan.  Add the parsley.  Cook for about 2 minutes until slightly set.

7. Stir in the rice.

8. Add the chili flakes and season with salt and pepper.

9. Plate and Enjoy! :)