Bring a small pot with rice, pinch of salt and 1 1/4 cups water to a boil.

Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.

Remove from burner and set aside.

While rice cooks, continue recipe.

Peel, trim, and cut carrot into 1/4" slices on an angle. If carrot is larger than 1" in diameter, halve before slicing.

Remove any discolored outer leaves from bok choy and trim ends. Cut stems into 1/2" slices and coarsely chop leaves. Keep stems and leaves separate.

Trim and thinly slice green onions on an angle, keeping white and green portions separate.

In a mixing bowl, combine katsu BBQ sauce and 2 tsp. water. Set aside.

Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil, a pinch of salt, 1/4 cup water, carrots, bok choy stems, and white portions of green onions to hot pan. Bring to a simmer.

Once simmering, cover and cook until water is mostly evaporated and vegetables are tender, 3-5 minutes.

Uncover and add bok choy leaves, 1/4 tsp. salt, a pinch of pepper, curry powder, gochujang (to taste), and coconut milk. Return to a simmer. Don't worry if coconut milk has solidified. It is part of natural processes. Break up as needed.

Once simmering, stir occasionally until hot and slightly thickened, 2-4 minutes.

Remove from burner.

While vegetables cook, continue recipe.

Place panko on a plate.

Place mayonnaise in another mixing bowl.

Lay pork chops on a cutting board. Hold knife blade parallel to the board and carefully make a lengthwise cut through the center of the pork, using your free hand to steady meat. Stop short of opposite edge of pork so pork remains in one piece. Open as you would a book.

Pat pork chops dry, and season both sides with Asian garlic, ginger, and chile seasoning (use less if spice-averse), 1/4 tsp. salt, and a pinch of pepper.

Transfer pork chops to bowl with mayonnaise and coat evenly. Then transfer to plate with panko and flip until coated, pressing gently to adhere to both sides.

Place another large non-stick pan over medium heat and add 1/4 cup neutral oil.

Once oil is hot, lay pork away from you in hot oil and flip every 1-2 minutes until golden brown and pork reaches a minimum internal temperature of 145 degrees, 5-7 minutes.

Remove from burner. Transfer pork to another plate and rest, 3 minutes.

Plate dish as pictured on front of card, drizzling pork with katsu BBQ sauce and topping with green portions of green onions. Slice pork, if desired. Bon appétit!