Into a saucepan add 1 cup rice, pinch salt and twice the volume of water (e.g. 1 cup rice = 2 cups water). Stir, bring to a boil then turn the heat down so it is just bubbling, cover and leave to cook for 12 minutes. Remove the pan from the heat, leaving the lid on until ready to serve (don't mix it with a spoon as it will clump together!)
Simmer the tenderstem broccoli in salted water for about 6 minutes then drain and serve.
Chops
Drizzle 1 tbsp of soy sauce over the chops then fry in a splash of oil on a high heat for 3 minutes each side. Don't move them about, just turn them once. Once browned all over, remove from the pan onto a plate.
While the chops are cooking, make the glaze; mix all the glaze ingredients together add a pinch of salt and black pepper. Once you've removed the chops from the pan, pour in the sauce and reduce on a medium heat for about 3 minutes then return the chops back to the pan along with any juices.
Continue cooking the chops in sauce, basting as you go and turning them occasionally until the glaze has thickened and the chops are cooked (about 3-5 more minutes depending on the thickness of your chops). Taste the sauce and add anything it needs (more salt, vinegar, sugar)
Serve the chops with the rice, broccoli, fresh chili if using and divide the sauce amongst the plates. Garnish with fresh coriander.
Flexitarian Option
You can swap the pork chops for chicken breasts or even salmon. White fish will be overpowered by the sauce. This works particularly well as a vegetarian dish swapping the chops for large strips of autbergine/eggplant.
Notes
You can swap the pork chops for chicken breasts or even salmon. White fish will be overpowered by the sauce. This works particularly well as a vegetarian dish swapping the chops for large strips of autbergine/eggplant.