with Green Onion Rice and Veggies
Sweet and salty flavours are soulmates on the family dinner plate! Sticky honey, zesty garlic and savoury soy coat tender pork chops with a sticky, glossy glaze. Drizzle some spicy sriracha over plates for a kick! Ingredients: Pork chop • Bok choy • Sweet bell pepper • Basmati rice • Honey garlic sauce (sugars (sugar, glucose, glucose-fructose, fancy molasses, honey), water, modified corn starch, vinegar, salt, hydrolyzed soy protein, dried garlic, xanthan gum, lactic acid, citric acid, caramel, potassium sorbate, sodium benzoate) (soy) • Green onion • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Sriracha (chili peppers, sugars (sugar, glucose), water, salt, garlic, vegetable oil, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Utensils
Tags
Pork Chops, boneless
340 g
Basmati Rice
0.75 cup
Shanghai Bok Choy
2 unit(s)
Green Onion
2 unit(s)
Honey-Garlic Sauce
4 tbsp
Soy Sauce
1 tbsp
Sriracha
2 tsp
Garlic Salt
1 tsp
Sweet Bell Pepper
1 unit(s)
Chicken Broth Concentrate
1 unit(s)
Pepper
0.125 tsp
Unsalted Butter
2 tbsp
Salt
0.06 tsp
Oil
0.5 tbsp
- Add 1 1/4 cups (2 1/2 cups) water, broth concentrate and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- Heat a large non-stick pan over medium-high heat.
- While the pan heats, pat pork chops dry with paper towels. Season with half the garlic salt and pepper.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then pork chops. Pan-fry until golden-brown and cooked through, 4-6 min per side.** (TIP: Reduce heat to medium if pork chops are browning too quickly.)
- Remove from heat, then transfer pork chops to a plate. Cover loosely with foil to rest.
- Meanwhile, cut bok choy into 1-inch pieces. Using a strainer, rinse bok choy leaves to wash away any hidden dirt.
- Core, then cut pepper into 1-inch pieces.
- Thinly slice green onions.
- Combine honey-garlic sauce and soy sauce in a small bowl. Set aside.
- When pork chops are done, reheat the same pan (from step 2) over medium-high.
- When hot, add 1 tbsp (2 tbsp) butter, peppers and remaining garlic salt. Season with pepper. Cook, stirring often, until peppers are tender-crisp, 3-4 min.
- Add bok choy. Cook, stirring often, until bok choy wilts and peppers are tender, 1-2 min.
- Remove from heat, then transfer veggies to a plate. Cover to keep warm.
- Transfer sauce mixture to the same pan, then bring to a simmer over medium-low heat. Cook, stirring often, until sauce thickens slightly, 2-3 min. (TIP: If you prefer a lighter sauce, add more water, 1-2 tbsp at a time.)
- Remove from heat.
- Thinly slice pork chops. Stir any pork resting juices into sauce.
- Fluff rice with a fork, then stir in half the green onions and 1 tbsp (2 tbsp) butter.
- Divide rice and veggies between plates.
- Top with pork chops and sauce.
- Sprinkle remaining green onions over top.
- Drizzle sriracha over top, if desired.
770
kcal
Calories
21
g
Fat
10
g
Saturated Fat
95
g
Carbohydrate
23
g
Sugar
4
g
Dietary Fiber
48
g
Protein
140
mg
Cholesterol
1710
mg
Sodium
0.5
g
Trans Fat
1200
mg
Potassium
175
mg
Calcium
4
mg
Iron
