Ponzu pork with charred snap peas

Instructions

1. 01

   Cook 1 1/2 cups jasmine rice according to package directions. Keep warm, fluffing or separating it before serving. Combine 3 tablespoons ponzu sauce, 1 tablespoon grated fresh ginger, 2 teaspoons honey into a smooth sauce.

2. 02

   Pat 1 1/2 pounds boneless pork chops, thinly sliced dry, then season with half of 1 teaspoon kosher salt and black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high. Cook the main ingredient until it reaches 145°F before resting; transfer to a plate.

3. 03

   Add the remaining 1 tablespoon olive oil and 10 ounces sugar snap peas and 2 carrots, shaved into ribbons. Cook until crisp-tender, 4 to 6 minutes. Return the main ingredient, add the sauce, and simmer 1 to 2 minutes until glossy.

4. 04

   Season with the remaining salt and pepper. Divide the prepared base among four plates, add Ponzu pork with charred snap peas. Finish with 4 scallions, thinly sliced.