First I started the rice, rinsing one cup in a strainer to wash away the starch before putting in a pan with 1.5 cups of water to cook. I added a bit of salt, put a lid on it and put it on high heat. As soon as it was boiling enough to rattle the lid a bit, I turned the heat off and let it sit. In 15 minutes it would be perfectly done.
In a medium heat skillet, I added a bit of olive oil to coat the pan and when it was hot, I put on 1 pork chop and sprinkled some salt and pepper on it and let it begin to cook, flipping once so it cooked on both sides.
Meanwhile, in a small sauce pan, I sauteed 1 TSBP of finely chopped yellow onion and 1 clove of garlic, minced with some salt and pepper. While they cooked to tender, I sliced 2 mushrooms finely and chopped. I cut 1/2 of a Bosc pear into slices and cut them in half again. I finely chopped 1 tomato. When the onions and garlic were done, I added 1/4 cup of mild green salsa, the sliced pears, mushrooms and tomatoes and let simmer until tender. Then I squeezed the juice of 1 lemon on and added about 10 pecans cut in half vertically.
I dished up a 1/2 cup of cooked rice with the pork chop and served the sauce on both. The sauce had lovely heat with a bit of sweet and sour flavors balancing each other. It was good on the rice, but magnificent on the pork chop giving an entirely new approach to sweet and sour.
Single Servings 