> 1 cup long-grain white rice
> 4 boneless pork chops
> 3 tbsp sesame oil
> 1 (12 oz) pkg broccoli florets
> 1 cup frozen shelled edamame
> 2 tbsp reduced sodium soy sauce
> 1/4 cup unsweetened shredded coconut
> 1 tsp sesame seeds
> 1/2 cup cilantro
Cook the rice according to package directions. Brush the chops with 1 tbsp sesame oil, and season with salt and pepper. Cut the broccoli into smaller florets.
Set grill or heat grill pan to medium-high. Place pork on grill and cook 3 min. per side, until internal temperature reaches 145°F. Transfer to a plate and cover loosely with foil.
In a large pot, combine the broccoli and ½ cup water. Heat to boiling on high. Cover and cook 4 min., until broccoli is almost tender.
Reduce heat to medium and stir in edamame, soy sauce, and remaining 2 tbsp sesame oil. Cook until edamame is hot, stirring often. Remove from heat. Stir in cooked rice and coconut. Season with salt. Chop cilantro. Slice pork and serve over rice. Garnish with sesame seeds and cilantro.