Spicy Sichuan-Style Pork Chops

Place the rice in a strainer and rinse under cold water, agitating the rice with your hands for 1 minute until the water runs clear. In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat to low, cover and simmer, 18 to 20 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.

While the rice cooks, in a large pan, heat a drizzle of oil on medium-high. Pat the pork chops dry with paper towel; season with ⅔ of the spice blend and S&P. Add the pork chops* to the pan and cook, 3 to 5 minutes per side, until nicely browned and cooked through. Transfer to a plate and set aside in a warm spot, leaving any browned bits (or fond) in the pan. Reserve the pan.

While the pork chops cook, halve the cucumbers lengthwise; using the side of your knife, gently smash down the cucumber halves until slightly flattened. Cut the smashed cucumbers into large chunks. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Cut off and discard the bottom ½ inch of the yu choy stems; cut the yu choy into 1-inch sections.

Heat the reserved pan of fond on medium. Add the yu choy and 2 tbsp water (double for 4 portions). Sauté, stirring frequently, 2 to 3 minutes, until almost tender. Add the white bottoms of the scallions, cucumbers, garlic and sesame seeds. Sauté, stirring frequently, 30 seconds to 1 minute, until fragrant; season with the remaining spice blend. Add the rice vinegar and soy sauce; stir to combine. Add the pork chops to the pan and gently toss to coat.

Divide the rice between your plates. Top with the sautéed vegetables and pork chops (slice beforehand if desired). Garnish with as many green tops of the scallions as you’d like. Bon appétit!