Tip the rice into a bowl. Pour in enough cold water to cover it. Set aside for 10 mins or so to soak. Fill a kettle and boil it.
Warm a deep, dry frying pan or wok over medium heat. Add the sesame seeds. Toast for 2-3 mins. Shake the pan till they’re golden. Tip into a bowl. Put to one side.
Trim and finely slice the spring onions. Peel and grate or crush the garlic. Halve the chilli. Flick out the seeds (or keep them in for extra spice) and finely chop it. Halve the pepper. Scoop out the seeds. Slice it into long lengths.
Separate the chard leaves. Rinse them well. Slice off the thick stalks. Finely slice the leaves into ribbons.
Drain the rice. Tip it into a pan. Pour in 250ml hot water. Add a pinch of salt. Bring the rice to the boil. Cover. Turn the heat right down. Gently simmer for 6 mins. Take off the heat. Steam for 2-4 mins with the lid on.
Warm 1 tbsp olive oil in a frying pan or wok over a high heat. Add the pork chops. Fry for 5-6 mins over a medium-high heat till they're browned underneath. Flip the chops over. Fry for another 5-6 mins to cook through.
Pop the chops on a plate. Cover tightly with foil. Leave them to rest while you cook the veg. Add the spring onions, garlic and chilli to the wok. Stir fry for 1 min. Add the pepper and chard stems. Stir fry for 5 mins.
Add the chard leaves, the hoisin sauce and 150ml hot water. Simmer for 2-3 mins. Serve with the rice and pork chops. Sprinkle the toasted sesame seeds on top.