Directions

Prepare the Ingredients

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

2. Measure, rinse, and drain the rice.

3. Wash and trim the rapini.

Cook The Rice

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.

Sear The Pork Chops

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™.