Directions

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1. Pat dry and trim the pork chops if necessary.

2. Measure, rinse, and drain the rice.

3. Wash and trim the rapini.

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1. In a saucepan, combine rice, water, a pinch of salt, and 2 scoops of FLAVRBOMBS™.

2. Bring to a boil, reduce heat to low, cover, and simmer for 12-15 minutes.

3. Fluff the rice with a fork and let it sit covered for at least 5 minutes.

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1. Season the pork chops with a pinch of salt to taste

2. Heat the olive oil in a skillet over medium-high heat.

3. 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.

4. Pan-fry pork chops for 4-5 minutes per side until golden brown.

5. Remove from heat and brush with the mustard-honey mix.

6. Blanche The Rapini

7. In a large pot, bring salted water to a boil and blanch rapini for 2-3 minutes.

8. 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.

9. On a plate, toss the rapini with olive oil, a pinch of salt, and 2 scoops of Korean BBQ FLAVRBOMBS™.