Working in batches if needed, cook 3 cups cooked jasmine rice, tossing often, until heated through and separated, about 2 minutes. Heat ¼ cup vegetable oil in a wok or large skillet over medium-high. Beat 3 large eggs in a small bowl to blend season with kosher salt. Place rack in top third of oven preheat to 350°. Working in batches, cook pork, tossing often with tongs, until browned and lightly crisped, 2–3 minutes per batch. Heat over medium-high until thermometer registers 350°. Pour vegetable oil into a large heavy pot to come 1" up sides and fit with thermometer. Stir pork in one direction with your hands, starting slowly, then moving more quickly, until pork feels noticeably more tender and has a pale sticky coating, about 3 minutes. Shaoxing wine (Chinese rice wine), 2 Tbsp. cornstarch or potato starch over add 2 Tbsp. 1"-thick boneless pork chops, cut into ¼"-thick strips, in a large bowl. Pour over red pepper flakes set spicy brown butter aside. unsalted butter in a small saucepan over medium heat, stirring often, until it foams, then browns, 5–8 minutes. crushed red pepper flakes in a small heatproof bowl. Reduce heat and simmer, stirring occasionally, until thickened and saucy, about 1½ hours. Increase heat to medium-high bring to a boil. tomato paste cook, stirring occasionally, until slightly darkened in color, about 3 minutes. Morton kosher salt, stirring occasionally, until onion is softened and translucent, 10–12 minutes. Cook 1 medium onion, finely chopped, 3 garlic cloves, finely chopped, and 1 tsp. vegetable oil in a medium heavy pot over medium. The fact that you’re leaving it alone and not peeking at it means that all that flavor and moisture stays in the dish, so dry protein is never ever even a possibility.Heat 2 Tbsp. It cooks for a good long while, but the oven does all the work – the rice becomes tender in all that flavorful, creamy liquid and the pork chops basically braise in it so they’re nice and moist. A generous seasoning of the meat really helps things along here, and while regular old salt and pepper work fine, a seasoned pepper blend is extra nice.Īll that’s left to do is cover the dish tightly with foil and pop it into the oven. You’re just mixing the rice with those two soups, the onion packet, and some broth or water and then nestling the pork chops on top of that base. (And it doesn’t take any extra work on your part.) While the two varieties of canned soup transform the rice into a creamy and tender base, the onion mix adds more of a savory depth. Like the original, this still uses a handful of ‘kitchen shortcut’ ingredients for a flavorful dinner that’s easy on the cook, we’ve just added in one more thing – a packet of onion soup mix.
(So, basically the holy grail of recipes.) With such an easy preparation method and equally great flavor, we figured it was high time we took that same technique and tried it with a different protein, so now we have No-Peek Pork Chops too! We’ve added one more ingredient to bump up the flavor even more, but it’s still an effortless and super tasty one-dish dinner that you and your family will love. Our No-Peek Chicken was a fast favorite and it’s easy to see why – it’s a comforting and delicious dinner solution that requires just a handful of ingredients and virtually no effort from the cook.
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