Natural Pork Cutlet Adobo with Garlic Rice

Ingredients:

• 1 cup long-grain white rice
• 4 natural pork chops on the bone (1 cm thick; approximately 170 g each)
• 6 cloves garlic (1 minced, 5 crushed)
• 3 bay leaves
• 3 tbsp. l. olive oil
• 1 large onion, thinly sliced
• 0.5 cups lightly salted soy sauce
• 3 tbsp. l. brown sugar
• 3 tablespoons distilled white vinegar
• 4 large eggs
• 3 green onions, thinly sliced

Preparation:

1. Cook the rice according to the package directions, adding crushed garlic and 1 bay leaf to the water.
2. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Season the pork chops generously with salt and black pepper, add them to the skillet, and cook until browned and cooked through, 2-3 minutes per side. Transfer to a plate.
3. Add the minced garlic and onion to the pan and cook, stirring, until the onion softens, about 5 minutes. Pour in the soy sauce, brown sugar, vinegar, 1/2 teaspoon black pepper, the remaining 2 bay leaves, and 1 1/2 cups water. Bring to a boil, then reduce heat and simmer until slightly thickened, 8-10 minutes. Return the pork cutlets and any juices to the pan and heat through for 1-2 minutes.
4. Meanwhile, in a separate large nonstick skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Crack the eggs and cook until the whites are set, 3-4 minutes. Season with salt.
5. Remove the bay leaf from the rice and sauce. Divide the rice among bowls. Add the pork chops and sauce, then top each serving with an egg. Sprinkle with green onions and black pepper.