Teriyaki Pork Chops with Pineapple and Peppers

2 cups chicken stock
3 Tbsp. EVOO
1 cup white rice
1 cup shelled edamame (can be omitted)
1 small bunch scallions cut into 1 in. lengths
4 thick-cut (about 1 1/2 in. thick) boneless pork chops
Salt/Pepper
1/2 ripe pineapple cut into chunks
2 red, orange, or green bell peppers cut into bite-size chunks
1 jalapeno chile seeded and finely chopped
1/2 cup teriyaki sauce or reduced-sodium teriyaki sauce
Juice of 2 limes
3 Tbsp. honey or agave syrup
1 in. fresh ginger thinly sliced crosswise

In a large saucepan, bring 2 cups chicken stock and 1 Tbsp. EVOO to a boil. Stir in the rice and edamame and return to a boil, then cover the pot, lower the heat and summer until the rice is cooked through (about 15-18 min.). Fluff the rice with a fork and stir in the scallions.

While the rice is working, in a large skillet, heat 1 Tbsp. EVOO over high heat. Season the pork chops with salt & pepper, add to the skillet and cook, turning once, until just done (7-8 min.). Transfer the chops to a plate.

Add the remaining 1 Tbsp. EVOO to the skillet. Add the pineapple, bell peppers, and jalapeno and cook until crisp-tender and the pineapple is browning at the edges (about 3-4 min.). Transfer the peppers and pineapple to the pork plate. Lower the heat to medium-high and add the remaining 1 cup chicken stock, the teriyaki sauce, lime juice, honey, and ginger. Cook until reduced by about 1/2 (about 5 min.). Add the pork mixture, lower the heat and simmer for 5 min. Serve with the scallion rice.

*Original recipe courtesy of Everyday with Rachael Ray. May 2010, p. 101