with Buttery Pan Veggies
Ingredients: Pork chop • Zucchini • Carrot • Parboiled rice • Sugar snap peas • Fig spread (sugars (sugar, glucose, dried figs), water, modified corn starch, salt, pectin, citric acid, ascorbic acid, potassium sorbate, sodium benzoate) • Chicken stock powder (soy) (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Tags
Pork Chops, boneless
340 g
Parboiled Rice
0.75 cup
Sugar Snap Peas
113 g
Carrot
1 unit(s)
Fig Spread
2 tbsp
Chicken Stock Powder
7.5 g
Zucchini
1 unit(s)
Garlic Salt
4 g
Unsalted Butter
2 tbsp
Oil
0.5 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, preheat the broiler to high.
Wash and dry all produce. - To a medium pot, add stock powder, 1 1/4 cups (2 1/2 cups) water, and 1 tbsp (2 tbsp) butter. Cover and bring to a boil over high.
- Meanwhile, using a strainer, rinse rice until water runs clear.*
- To the boiling water, stir in rice, then reduce heat to med-low. Cover and cook for 18-20 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- Meanwhile, peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
- Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
- Trim sugar snap peas.
- Heat a large non-stick pan over medium-high.
- While the pan heats, pat pork chops dry with paper towels. Season with half the garlic salt and pepper.
- When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry 1-2 min per side until golden, then transfer pork to a foil-lined baking sheet. Reserve fat in pan.
- Spoon fig spread over pork chops and spread in an even layer.
- Broil in the middle of the oven for 8-12 min, until lightly charred and cooked through.**
- While pork broils, reheat the same pan (with residual fat) over medium.
- Add carrots, zucchini, and 1/3 cup (1/2 cup) water. Cook for 2-4 min, stirring often until liquid has absorbed and veggies begin to soften.
- Add snap peas, and 1 tbsp (2 tbsp) butter. Season with remaining garlic salt. Cook, stirring often for 1-2 min until butter is melted and veggies are tender-crisp.
- Fluff rice with a fork.
- Divide rice, pork and veggies between plates.
- Pour any pork juices from baking dish over rice.
780
kcal
Calories
27
g
Fat
12
g
Saturated Fat
85
g
Carbohydrate
14
g
Sugar
6
g
Dietary Fiber
49
g
Protein
125
mg
Cholesterol
1420
mg
Sodium
0.5
g
Trans Fat
1700
mg
Potassium
125
mg
Calcium
4.5
mg
Iron
with Creamy Wilted Greens