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In a medium bowl, combine the rice vinegar with a large pinch of salt.

Add the oil slowly, whisking.. Bring a large pot of salted water to a boil.Add the peas; cook until just barely tender, about 3 minutes.

Using a slotted spoon or a strainer, transfer to a large bowl.Add the rice to the water and cook until tender, about 15 minutes.Drain, return to the pot, and cover to keep warm..

Meanwhile, in a large frying pan, bring 1/4 inch of water to a simmer over moderately high heat.Sprinkle the chicken with salt and pepper and add to the pan.

Cover, reduce the heat, and simmer, turning once, until cooked through, about 12 minutes.

Remove the chicken, let cool slightly, and then cut into approximately 1/2-inch chunks.. Add the pine nuts, rice, chicken, raisins, scallions, parsley, lemon zest, and dressing to the large bowl and stir gently to mix..Justin grabs his tongs to make the process easier, using them to press the sides of the pork chops into the salt and pepper left over on the plate or baking sheet underneath.. Once seasoned, let the pork chops sit at room temperature for 30 minutes.. Cook the Pork Chops.

cast-iron skillet.over medium-high, and then, add in the oil.

Justin notes that you can use canola oil or vegetable oil—basically, any oil that has a neutral flavor and high smoke point.Use tongs to place the pork chops in the pan and turn them occasionally, cooking for 10 to 14 minutes.