Pan-Seared Coriander Pork Loin with White Rice and Zucchini

Rinse 3 cups of uncooked long-grain white rice under cold water until the water runs clear.

In a medium saucepan, combine the rinsed rice, 6 cups of water, and 1 tsp of salt. Bring to a boil over high heat, then immediately reduce the heat to low, cover with a tight-fitting lid, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes before fluffing with a fork.

While the rice cooks, pat the 60 ounces of pork loin chops dry with paper towels. Season both sides of the chops evenly with 2 tbsp of ground coriander, 1 tbsp of garlic powder, 1.5 tsp of salt, and 1 tsp of black pepper.

Heat 1 tbsp of vegetable oil in a large skillet over medium-high heat. Working in batches to avoid overcrowding, add the pork chops and sear for 4 to 5 minutes per side, or until the internal temperature reaches 145°F (63°C). Transfer the pork to a plate and cover loosely with foil to rest.

In the same skillet, add another 1 tbsp of vegetable oil over medium heat. Add the 3 sliced zucchinis and sauté for 4 to 5 minutes, stirring occasionally, until tender-crisp. Season with a pinch of salt.

Squeeze the juice of the 2 halved limes over the sautéed zucchini and rested pork chops to brighten the flavors.

To serve, portion 1/6th of the cooked white rice, 2 pork chops, and a portion of sautéed zucchini onto each of the 6 plates.