2 cloves garlic, minced
1 thumb ginger, minced
12 oz. carrots, peeled and sliced 1\2 in. thick
1 Cup jasmine rice
2 pork chops
1 T. Apricot jam
1 tsp. soy sauce
1.5 tsp Sriracha
1 T. butter

2 cloves garlic, minced 1 thumb ginger, minced 12 oz. carrots, peeled and sliced 1\2 in. thick 1 Cup jasmine rice 2 pork chops 1 T. Apricot jam 1 tsp soy sauce 1 5 tsp Sriracha 1 T. butter

Preheat oven to 425. Toss carrots with vegetable oil, salt, and pepper and cook in oven for 20 minutes.

Heat drizzle of oil in small saucepan. Add half ginger and cook 1 minute. Add rice and stir to coat. Stir in 1 1/4 cups water and a large pinch of salt. Bring to a boil, cover and reduce heat to low. Simmer for 15 minutes

Pat pork chops dry, season with salt and pepper. Heat oil in a skillet over medium heat. Cook chops 4 minutes per side. Transfer to a plate.

Heat oil in pan. Add garlic and remaining ginger. Cook 30 seconds. Add 1/4 cup water, apricot jam, and soy sauce. Simmer until thick, 3-5 minutes. Turn off heat and stir in Sriracha and butter. Add pork chops and turn to coat in glaze.

Fluff rice, serve on plate with pork chops on top and carrots on the side. Add remaining glaze over chops.