Grilled Pork Chop Rice Plate Recipe
Rice, salad, tomatoes, cucumber, fried egg, and grilled pork chop.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Salad Ingredients
Method
Cooking the Rice
- 1
Prepare the Rice
Rinse the white rice under cold water until the water runs clear. In a pot, combine 1 cup of rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes or until the rice is cooked and water is absorbed.
Grilling the Pork Chops
- 2
Season the Pork Chops
Pat the pork chops dry with paper towels. Season both sides with salt and pepper.
- 3
Grill the Pork Chops
Preheat a grill or grill pan over medium-high heat. Grill the pork chops for 6-7 minutes on each side or until they reach an internal temperature of 145°F (63°C). Remove from grill and let rest for 5 minutes.
Preparing the Salad
- 4
Chop the Vegetables
Dice the cucumber and tomatoes. Tear the lettuce into bite-sized pieces.
- 5
Frying the Eggs
- 6
Fry the Eggs
In a non-stick skillet, heat a small amount of oil over medium heat. Crack the eggs into the skillet and cook until the whites are set and the yolks are cooked to your liking, about 3-4 minutes for runny yolks.
Assembling the Plate
- 7
Serve the Dish
On a plate, serve a portion of rice, top with a grilled pork chop, and arrange the salad on the side. Place the fried egg on top of the pork chop or beside it, as preferred.