Pork Chops Over Rice with Honey, Lime, Cilantro, and Soy

This easy and tasty pork chop recipe is a combination of three recipes:
1. The pork chop cooking method is one I found on YouTube and use very frequently because it is so reliable at producing juicy pork chops. ( http://www.youtube.com/watch?v=mAjlfkzr2sg) In this case, I left out the onion and rosemary from the YouTube version.
2. The sauce is from a shrimp recipe I have tried and love (http://juliasalbum.com/2015/09/cilantro-lime-honey-garlic-shrimp/) 
3. I added rice and used the sauce on both the pork chops and the rice.

This recipe produces two servings, but can easily be scaled up by adding more rice and sauce.

Ingredients

- 2 tablespoons olive oil

- juice of 1 lime

- 1/4 teaspoon dried hot red pepper flakes

- 1 tablespoon soy sauce

- 4 tablespoons honey (I use local Sarasota honey.)

- 3 tablespoons chopped fresh cilantro

- 1/4 teaspoon salt

- 3 garlic cloves minced

- 2 boneless pork chops

Directions

Preheat oven to 350°F

Whisk together lime juice, soy sauce, honey, red pepper flakes, and salt. Whisk in cilantro.

Put olive oil in oven safe skillet, and heat over medium-high heat.

At the same time, separately cook the amount of rice you'd like with this dish.

Put pork chops in skillet and cook for 3-4 minutes on one side. For thin chops, do 3 minutes. For thicker chops, do 4 minutes.

Turn chops with tongs, not a fork. Add garlic, and cook for another 3-4 minutes.

Put the skillet in the oven and cook for 4 minutes.

Using oven-safe gloves or other protection, remove the skillet from the oven, and place on stove top.

Coat the pork chops with some of the sauce, and cook for another minute.

Let the pork chops rest on a cutting board for 5 minutes.

Plate the rice and pork chops. If desired, you can cut up the pork chops and place over the rice.

Pour the remaining sauce over the rice and pork chops.