“Filipino-style” basically means these pork chops are both sweet and savory. (It also means, we merely marinated them in Mama Sita barbecue sauce before grilling.) It’s one of our summer go-tos. You can also substitute the pork for boneless, skinless chicken thighs.
• Pork chops
• Mama Sita Barbecue Marinade (you can buy this at most Asian markets or Amazon.com)
• Sugar snap peas
• Jasmine rice
• Lime (for the zest)
• Olive oil
• Salt and pepper to taste
Step 1: Marinade pork chops in barbecue marinade for about an hour. Keep it cool in the fridge either in a Ziploc bag or a large Gladware container.
Step 2: While the pork chops marinate, get your grill ready and start making your rice. Use a rice cooker and for every cup of jasmine rice, use 2 cups of water.
Step 3: Grill pork chops about 4 to 5 minutes on each side (might vary depending on thickness). Let pork chops sit.
Step 4: In a skillet, toss sugar snap peas in olive oil, salt and pepper until hot.
Step 5: When rice is done, grate lime zest over it and a handful of torn cilantro leaves before serving.