Honey-Soy Glazed Pork Chops

Finely mince 1 tbsp of fresh ginger. Thinly slice 3 stalks of green onions, keeping the white and light green parts separate from the dark green tops.

Pat 4 thin-cut pork chops dry with a paper towel and season both sides with a pinch of salt and black pepper.

In a small bowl, whisk together 1/4 cup of soy sauce, 3 tbsp of honey, 1 tbsp of minced ginger, and the white and light green parts of the sliced green onions.

Bring 2 cups of water to a boil in a medium saucepan. Stir in 2 cups of uncooked instant white rice, cover with a lid, remove from the heat, and let stand for 5 minutes. Fluff with a fork before serving.

Place 1 lb of raw baby carrots in a microwave-safe bowl with 2 tbsp of water. Cover tightly with microwave-safe plastic wrap or a plate. Microwave on high for 5 to 6 minutes until tender, then drain and season with a pinch of salt.

Heat 1 tbsp of vegetable oil in a large skillet over medium-high heat. Add the 4 seasoned pork chops and sear for 2 to 3 minutes per side until golden brown.

Lower the skillet heat to medium-low. Pour the honey-soy mixture over the pork chops and simmer for 2 minutes, spooning the glaze over the chops as it thickens.

Serve the glazed pork chops and steamed carrots over the fluffed rice, drizzled with the remaining pan glaze and garnished with the dark green onion tops.