Sweet n' Spicy Pork Chops

Prepare Your Ingredients
Wash and dry your produce.
Mince 2 garlic cloves.
Trim the ends of the snow/sugar peas and cut in half.
Small dice the red bell pepper.
Pat the pork chops dry.

Cook the Rice
Heat 1 tsp. olive oil in a small pot over medium-high heat.
Add the rice and a pinch of salt and toast stirring for about 30 seconds.
Add 1 1/8 cups water to the pot and bring to a boil.
Reduce heat to low, cover tightly, and allow to simmer until liquid is absorbed; 20-23 minutes.
Remove from heat and keep covered.

Saute the Pineapple Slices
Heat ½ Tbsp. olive oil in a large non-stick pan over medium-high heat.
Saute the pineapple slices, flipping occasionally until lightly browned; about 3 minutes.
Remove from heat and set aside.

Saute the Pork Chops
In the same pan you cooked the pineapple, heat ½ Tbsp. olive oil over medium-high.
Add the pork chops and sear, 1-2 minutes per side or until lightly browned.
Next, add the sliced onions and toss with the pork chops.
Cook about 2 minutes, tossing occasionally (add oil if pan dries) *You may remove pork chops from pan now, depending on thickness.
When the onions are starting to soften, add the asian glaze, honey, and desired sriracha mixing well.
Continue to cook until the pork chops are cooked through and the sauce thickens; 1 - 2 minutes.
Remove the pork chops and onions from the pan and transfer them to a bowl along with pan sauces.

Fry the Rice
Wipe out the pan you used for the pork chops and heat 1 Tbsp. olive oil over medium-high until hot.
Add the diced bell peppers and the peas; saute for about 2 minutes.
Next, stir in the garlic and cook about 30 seconds.
Crack the egg and stir it in to scramble.
Add the cooked rice and soy sauce, saute mixing well for 2 minutes.

Plating
Divide the rice evenly between your plates and top with the sliced pineapple.
Place the pork chops and onions over the rice and pineapple.
Drizzle the remaining sauce over the top. Enjoy!