Categories: Meals

Ingredients

• 1 cup long-grain white rice
• 6 garlic cloves (1 minced, 5 smashed)
• 3 bay leaves
• 3 tbsp. olive oil
• 4 bone-in pork chops
• Kosher salt and black pepper
• 1 large onion, thinly sliced
• 1/2 cup soy sauce
• 3 tbsp. light brown sugar
• 3 tbsp. distilled white vinegar
• 4 large eggs
• 3 scallions, thinly sliced

Directions

1. Cook the rice as directed, adding the minced garlic and 1 bay leaf to the water.

2. Meanwhile, heat 2 tbsp. olive oil in a large skillet over medium-high heat. Season the pork chops generously with salt and pepper, add to the pan and cook until browned and just cooked through, 2-3 minutes per side. Remove to a plate.

3. Add the smashed garlic and onion to the skillet and cook, stirring, until the onion is softened, about 5 minutes. Add the soy sauce, brown sugar, vinegar, 1/2 tsp pepper, remaining 2 bay leaves and 1 1/2 cups water. Bring to a boil, then reduce the heat to a simmer and cook until slightly thickened, 8-10 minutes. Return the pork chops and any juices to the skillet and warm through, 1 to 2 minutes.

4. Meanwhile, in a separate large nonstick skillet, heat the remaining 1 tbsp. olive oil over medium-high heat. Crack in the eggs and cook until the whites are set, 3 to 4 minutes. Season with salt.

5. Discard the bay leaves from the rice and sauce. Divide the rice among plates. Add the pork chops and sauce, then top each serving with a fried egg. Sprinkle with the scallions and pepper.

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