Washington Post.
Ingredients
5 tablespoons salted butter, softened, divided
4 tablespoons roughly chopped fresh flat-leaf parsley
2 1/4 cups low-sodium chicken broth, or water, divided
1 cup long-grain white rice
3 cloves garlic, or 1 teaspoon garlic powder
1 bay leaf
4 thin-cut boneless pork chops, trimmed, about 3 ounces each
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon neutral oil, such as canola oil
3/4 cup sliced scallion (4 to 5)
2 serrano peppers, seeded and minced, or 1 teaspoon crushed red pepper
1 teaspoon grated fresh ginger
1/8 teaspoon cayenne pepper (optional)
1 cup diced carrots (about 2 medium carrots)
1/2 cup roughly chopped pecans
Instructions
1. In a small bowl, combine 4 tablespoons of the softened butter and the parsley and mix gently to incorporate.
2. In a large bowl, combine 1 cup of the broth, the rice, garlic and bay leaf. Cover and microwave on HIGH until liquid is absorbed, about 8 minutes. Remove the bowl from microwave and using a fork, mash the garlic against the sides of the bowl; then mix into rice.
3. While the rice is cooking, pat the pork dry and season lightly with salt and pepper. In a 12-inch skillet over high heat, add the oil and heat until shimmering. Add the chops to the pan, searing until well browned, about 2 minutes per side. Transfer the pork to a plate and tent loosely with foil or wax paper to keep warm.
4. Reduce the heat to medium-high. Add the remaining tablespoon butter and once melted, add the scallion, serrano peppers, ginger and cayenne (if using) and cook until fragrant, scraping up any browned bits on the bottom of the pan, about 2 minutes. Add the par-cooked rice and stir to combine with scallion mixture. Add the carrots, pecans and the remaining 1 1/4 cups broth. Stir to combine and bring to a boil.
5. Place the seared chops on top of the rice and pour any accumulated juices on the platter into to skillet. Reduce the heat to medium-low, cover and simmer until rice is tender, about 10 minutes.
To serve, place a scoop of rice on a plate, top with a chop and a tablespoon of the parsley butter over the meat.
Note: You can sub in dried herbs for fresh, but remember that dried herbs have a stronger flavor, so, in general, use about 1/3 of the amount of dried in place of fresh.