this is for 2 servings - see website for 4

• 9 ounce carrots
• 1 thumb ginger
• 2 unit scallions
• 1 tablespoon sesame seeds
• ½ cup jasmine rice
• 12 oz pork chops
• 8 tablespoon teriyaki sauce
• 1 teaspoon olive oil
• 2 teaspoon vegetable oil
• 1 tbs butter
• salt
• pepper

1. adjust rack to top position and preheat oven to 425 degrees. wash and dry all produce. trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. peel and mince or grate ginger. trim and thinly slice scallions on a diagonal, separating whites from greens.
2. toss carrots on a baking sheet with a drizzle of olive oil, half the ginger, salt, and pepper. roast on top rack until tender and lightly browned at the edges, 20-25 minutes.
3. meanwhile, melt 1 tbsp butter in a small pot over medium-high heat. add half the sesame seeds and cook, stirring, until golden brown, 2-3 minutes. add rice, scallion whites, ¾ cup water (1½ cups for 4 servings), salt, and pepper. bring to a boil, then cover and reduce to a low simmer. cook until rice is tender, 15-18 minutes. keep covered off heat until ready to serve.
4. while rice cooks, pat pork dry with paper towels; prick all over with a fork or knife. season all over with salt and pepper. heat a drizzle of oil in a large pan over medium-high heat. add pork and cook until browned and cooked through, 4-6 minutes per side. turn off heat; transfer to a plate. wipe out pan.
5. heat a drizzle of oil in same pan over medium-high heat. add remaining ginger and cook until fragrant, 20-30 seconds. stir in teriyaki sauce and simmer until slightly thickened, 1-2 minutes. turn off heat.
6. fluff rice with a fork; divide between plates along with carrots and pork. top pork with sauce and sprinkle with scallion greens and remaining sesame seeds. serve.