Garlic Soy Pork with Edamame Rice

Garlic Soy Pork with Edamame Rice pairs sweet & tangy garlicky marinated pork with a batch of lightly seasoned edamame rice to create a complete & filling dinner.

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Today’s Garlic Soy Pork with Edamame Rice dinner recipe plays with both flavor and texture, using strips of garlicky, juicy, marinated pork to top a batch of mildly seasoned rice with edamame + green onions. This marinade, though! It is all the things, and I’ll definitely be using it in other pork recipes in the future.

Marinating and then quick sauteing the pork helps keep it moist and flavorful, while cutting up the chops to serve over rice (along with protein-packed edamame) helps you stretch just one pack of thick cut pork chops to feed a family of four.

Garlic Soy Pork with Edamame Rice

Ingredients

– for the pork

1.5 lbs boneless thick cut pork chops, cut into strips
1/4 cup soy sauce
2 Tbsp olive oil, divided
2 Tbsp brown sugar
1 tsp sesame oil (optional, but recommended)
1.5 tsp minced garlic
1/4 tsp ground ginger
1/4 tsp crushed red pepper

– for the rice

1 Tbsp butter
1 cup frozen shelled edamame
1/2 tsp minced garlic
1 cup uncooked rice
1 Tbsp soy sauce
1/4 tsp ground ginger
3-4 green onions, chopped

Directions

Trim pork, if desired. Slice pork into thick strips and place these in a one quart zip top bag. Add 1 Tbsp olive oil along with the soy sauce, brown sugar, sesame oil, minced garlic, ground ginger, and crushed red pepper to the bag. Seal the bag. Squish everything around to coat the pork, then let it sit to marinate.

Meanwhile, start the rice. Heat 1 Tbsp butter in a medium saucepan over medium-high heat until melted. Add the edamame and garlic and saute for 2-3 minutes, breaking up frozen clumps of edamame as they thaw. Stir in the rice and saute for another minute, stirring often, then stir in two cups of water and bring to a boil.

Cover, reduce heat to low, and simmer for 20 minutes. Remove the edamame rice from the heat, fluff it with a fork, and let it sit covered for another 5 minutes to set.

Once the rice has been simmering for 15 minutes, heat 1 Tbsp of olive oil in a large skillet on medium-high heat for about a minute. Swirl to coat the bottom of the pan, then add the marinated pork and cook for about 8 minutes, stirring and turning over occasionally, until pork is cooked through.

Stir soy sauce, chopped green onions, and ginger into the edamame rice. Taste the rice and add a little more soy sauce, if desired.

Serve the edamame rice topped with pork. Season yours with sriracha for some extra kick, if desired.

You can’t go wrong with a garlicky pork marinade…

This deliciously garlicky soy-based marinade goes so nicely with pork, and it’s fun to mix things up a little by pairing pork chops with some fresh, bright edamame, rather than the more usual pork sidekicks. The pops of green from the edamame and green onion here actually gave an almost springlike feel to our gloomy winter weather here, which was a welcome change of pace, to be sure…

Middle School Guy is a huge fan of this dish, and has already requested that I make it again — but next time with “extra edamame, please.” OK, then. Noted!

Garlic Soy Pork with Edamame Rice, printable recipe

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Garlic Soy Pork with Edamame Rice

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Garlic Soy Pork with Edamame Rice pairs sweet & tangy garlicky marinated pork with a batch of lightly seasoned edamame rice to create a complete filling dinner.

Course dinner

Cuisine pork

Keyword edamame, pork, rice, soy sauce

Total Time 45 minutes minutes

Servings 4

Author Rachel Singer

Ingredients

– for the pork

• 1.5 lbs boneless thick cut pork chops cut into strips
• 1/4 cup soy sauce
• 2 Tbsp olive oil divided
• 2 Tbsp brown sugar
• 1 tsp sesame oil optional, but recommended
• 1.5 tsp minced garlic
• 1/4 tsp ground ginger
• 1/4 tsp crushed red pepper

– for the rice

• 1 Tbsp butter
• 1 cup frozen shelled edamame
• 1/2 tsp minced garlic
• 1 cup uncooked rice
• 1 Tbsp soy sauce
• 1/4 tsp ground ginger
• 3-4 green onions chopped

Instructions

• Trim pork, if desired. Slice pork into thick strips and place these in a one quart zip top bag. Add 1 Tbsp olive oil along with the soy sauce, brown sugar, sesame oil, minced garlic, ground ginger, and crushed red pepper to the bag.
• Seal the bag. Squish everything around to coat the pork, then let it sit to marinate.
• Meanwhile, start the rice. Heat 1 Tbsp butter in a medium saucepan over medium-high heat until melted. Add the edamame and garlic and saute for 2-3 minutes, breaking up frozen clumps of edamame as they thaw.
• Stir in the rice and saute for another minute, stirring often, then stir in two cups of water and bring to a boil.
• Cover, reduce heat to low, and simmer for 20 minutes. Remove the edamame rice from the heat, fluff it with a fork, and let it sit covered for another 5 minutes to set.
• Once the rice has been simmering for 15 minutes, heat 1 Tbsp of olive oil in a large skillet on medium-high heat for about a minute. 
• Swirl to coat the bottom of the pan, then add the marinated pork and cook for about 8 minutes, stirring and turning over occasionally, until pork is cooked through.
• Stir soy sauce, chopped green onions, and ginger into the edamame rice. Taste the rice and add a little more soy sauce, if desired.
• Serve the edamame rice topped with pork. Season yours with sriracha for some extra kick, if desired.

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