Ingredients
4 small center-cut bone-in pork chops, each about 1 inch thick (about 2 1/4 pounds total)
Kosher salt (we use Diamond Crystal)
2 tablespoons vegetable oil
1 1/2 cups chopped fresh pineapple (8 ounces)
1 tablespoon finely chopped fresh ginger
2 teaspoons sambal oelek, plus more for serving
1 cup basmati rice
1 3/4 cups low-sodium chicken broth
8 ounces Savoy cabbage, sliced into 1/2-inch strips (about 3 cups)
1/2 cup chopped fresh cilantro, plus more leaves for serving
Preparation
Preheat oven to 350°F. Heat a large ovenproof skillet over medium-high. Season pork with salt. Swirl oil in skillet, add pork, and cook, flipping once, until golden brown, about 5 minutes total. Transfer to a plate.
Add pineapple, ginger, and sambal oelek to skillet; cook, stirring, 20 seconds. Add rice, broth, and 3/4 teaspoon salt; bring to a boil. Stir in cabbage and cilantro. Cover and transfer to oven; bake 15 minutes. Remove and nestle in pork; drizzle with any accumulated juices.
Cover, return to oven, and bake until a thermometer inserted in thickest parts of pork reads 138°, 5 to 6 minutes more. Remove from oven and let stand, covered, 5 minutes. Sprinkle with cilantro leaves and serve with more sambal oelek.
