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Ingredients
- 1 cup short-grain white rice
- ½ cup dried apricots finely chopped; about 3 1/2 oz
¾ cup water for the sauce- ¼ cup low-sodium tamari or soy sauce
2 tablespoons honey- 4 4-oz chops boneless pork loin about 1/2 inch thick
½ teaspoon kosher salt divided- ½ cup sesame seeds black, toasted white, or a mixture
2 ½ tablespoons canola oil divided- 1 teaspoon grated fresh ginger
20 oz fresh spinach
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Cook the rice according to its package directions. In a small saucepan, combine the apricots, sauce water, tamari and honey. Simmer over medium heat for 8–10 minutes, stirring occasionally, until syrupy.
- Pat the pork dry and season with 1/4 teaspoon salt. Put the sesame seeds in a shallow dish and press each chop into them on both sides.
- Heat 2 tablespoons oil in a large skillet over medium heat. Add the chops and cook until the seeds are golden, starting with about 1–2 minutes per side and continuing as needed until the centers reach 145°F. Move to a clean plate and rest for at least 3 minutes.
- Wipe the skillet and raise the heat to medium-high. Add the remaining 1/2 tablespoon oil and the ginger. Stir for about 20 seconds, then add the remaining 1/4 teaspoon salt and spinach in batches. Cook, stirring, for about 2 minutes, until wilted.
- Serve the rested pork with rice and spinach, spooning the apricot sauce over the chops.
Notes
Use thin chops close to the listed 1/2-inch thickness; thicker chops take longer.
Check pork for 145°F and allow a 3-minute rest before eating.
