In a bowl, combine soy sauce, minced garlic, grated ginger, black pepper, and brown sugar. Add the pork chops, ensuring they are well coated. Cover and marinate in the refrigerator for at least 1 hour, preferably overnight.

Mushroom Gravy Sauce

Prepare the Gravy

In a saucepan, melt butter over medium heat. Add sliced mushrooms and sauté until browned. Stir in flour and cook for 1-2 minutes. Gradually whisk in chicken broth, bringing the mixture to a simmer until thickened. Stir in shredded white cheddar cheese until melted. Season with salt and black pepper.

Curry Fried Rice

Cook the Fried Rice

In a large skillet or wok, heat vegetable oil over medium heat. Add diced onion and sauté until translucent. Add diced carrots and green peas, cooking until softened. Push the vegetables to the side, crack in the eggs, and scramble until cooked. Stir in the cooked rice and curry powder, mixing well. Season with salt and black pepper, and heat through.

Pork Cooking

Cook the Pork

Preheat a grill or skillet over medium-high heat. Remove pork chops from marinade and cook for 5-7 minutes on each side, or until the internal temperature reaches 145°F (63°C). Let rest for a few minutes before serving.

Serving

Serve

Plate the pork chops and generously spoon mushroom gravy sauce over the top. Serve the curry fried rice on the side.