Cook the pork chops. Season generously with salt and pepper on both sides. Heat half of the oil in a cast-iron skillet over medium-high heat. Once oil is shimmering, add the pork chops and let cook for 3-4 minutes, flip over, cook another 3-4 minutes.

While the pork chops cook, place the beet noodles into a food processor and pulse until rice-like. Set aside.

Set the chops aside once they are done searing and immediately add in the scallions, ginger and garlic. Let cook for 2-3 minutes until soft and then add in the golden beet rice. Season with salt and pepper and cook for 5 minutes, stirring often. Add the coconut milk and soy sauce and stir well to combine. Nestle the pork chops back into the skillet, cover, and cook for 10 minutes until pork is light pink on the inside and rice mixture is creamy. Garnish with scallions and serve.