Pork Chops with Lemondrop Basmati Rice

Use a grapefruit spoon to remove the seeds from 1/2 of a small lemondrop melon, then spoon out flesh into a medium saucepan.  Add 1 cup gluten-free dill pickle juice, 1 cup pomegranate juice, and 1 tbsp kosher salt.  Bring to a boil on high, add 1 cup basmati rice, cover, drop heat to a half notch above low, and cook for 25 minutes.

Place 2 tbsp each coconut oil and mango rum in a large square ridge-bottomed skillet.  Place two large boneless butterfly pork chops in skillet and set heat to medium.  Sprinkle with sea salt, 1/4 tsp rosemary leaf powder, black pepper, and white pepper.  Cook for about 5 minutes, flip, repeat with spices, cook for another 5, flip again, cut in half and cook until no longer pink. Move to plates.

Add to skillet 1/2 lb frozen spinach, 1/2 cup frozen mixed fire-roasted and regular sweet corn, and 2 handfuls frozen pearl onions.  Raise heat to 6.5 (medium-medium high) and cook until tender, stirring about to make use of remaining liquids in skillet.  Serve alongside rice and chops.

The chops are nice and simple and flavorful, the veggies quite tasty, but the rice really stands out, with a wonderful, rich lemony, melony flavor.