Chef Carlos
2
10 minutes
15 minutes
403
Indulge in a satisfying fusion meal featuring our Korean BBQ FLAVRBOMBS™ pan-seared, paired with fluffy white rice and tender blanched rapini. This dish is a beautiful blend of textures and flavors, combining the juicy, savory pork chops with the delicate rice and the slightly bitter, yet refreshing rapini. Each element of the dish is elevated by the distinct taste of FLAVRBOMBS™, creating a harmonious and fulfilling dining experience.
Skillet
Saucepan
Mixing Bowl
Knife
Cutting Board
Measuring Cup
Tongs
8 oz Pork Chops
1 cup of Basmati Rice
1 bunch of Rapini
Mustard
Honey
EVOO (Olive Oil)
Salt
Korean BBQ FLAVRBOMBS™
Pat dry and trim the pork chops if necessary.
Measure, rinse, and drain the rice.
Wash and trim the rapini.
In a saucepan, combine rice, water, a pinch of salt, and 2 scoops of FLAVRBOMBS™.
Bring to a boil, reduce heat to low, cover, and simmer for 12-15 minutes.
Fluff the rice with a fork and let it sit covered for at least 5 minutes.
Season the pork chops with a pinch of salt to taste
Heat the olive oil in a skillet over medium-high heat.
In a small bowl, whisk together 1 tbsp mustard, 1 tbsp honey, a pinch of salt, 2 scoops of Korean BBQ FLAVRBOMBS™, and set aside.
Pan-fry pork chops for 4-5 minutes per side until golden brown.
Remove from heat and brush with the mustard-honey mix.
Blanche The Rapini
In a large pot, bring salted water to a boil and blanch rapini for 2-3 minutes.
Once cooked, place them into cold water for 1-2 minutes to stop the cooking process, then remove them from the water and squeeze the excess liquid.
On a plate, toss the rapini with olive oil, a pinch of salt, and 2 scoops of Korean BBQ FLAVRBOMBS™.
