Honey-Ginger Pork Chops

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Thinly slice the cucumbers into rounds. Halve the radishes lengthwise, then thinly slice crosswise. Cut off and discard the stems of the peppers; remove the cores. Thinly slice crosswise into rings. Peel the shallot and thinly slice into rounds. Peel the ginger; finely chop to get 2 tablespoons (you may have extra). Place in a bowl; add the honey (kneading the packet before opening), ponzu sauce, and 2 tablespoons of warm water. Season with salt and pepper. Whisk to combine.

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Meanwhile, in a large bowl, combine the sugar, mirin, vinegar, and a drizzle of olive oil. Season with salt and pepper; stir until the sugar has dissolved. Add the sliced cucumbers, sliced radishes, and sliced peppers. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Place the flour and sliced shallot in a medium bowl; season with salt and pepper. Toss to separate the layers and thoroughly coat. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of flour sizzles immediately when added, add the coated shallot in an even layer (shaking off any excess flour before adding). Cook, stirring frequently, 2 to 3 minutes, or until golden brown and crispy. Transfer to a paper towel-lined plate; immediately season with salt. Rinse and wipe out the pan.

Pat the pork dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

Add the sauce (carefully, as the liquid may splatter) to the pan of reserved fond. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until slightly thickened. Turn off the heat. Slice the rested pork crosswise. Serve the sliced pork with the cooked rice and marinated vegetables (including any liquid). Top the pork with the finished sauce and crispy shallot. Enjoy!