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!
Allergens
Utensils
Tags
Pork Chops, boneless
340 g
Basmati Rice
0.75 cup
Broccoli
227 g
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
0.125 tsp
- 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 broccoli into bite-sized pieces.
- 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 1/4 cup (1/3 cup) water and broccoli. Cook, stirring often, until water is absorbed, 1-2 min.
- Once water is absorbed, add peppers, 1 tbsp (2 tbsp) butter and remaining garlic salt. Season with pepper. Cook, stirring often, until veggies are tender-crisp, 3-4 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.
780
kcal
Calories
18
g
Fat
9
g
Saturated Fat
103
g
Carbohydrate
26
g
Sugar
6
g
Dietary Fiber
50
g
Protein
140
mg
Cholesterol
1950
mg
Sodium
0.5
g
Trans Fat
1300
mg
Potassium
125
mg
Calcium
4.5
mg
Iron
with Roasted Sweet Potato Wedges and BBQ Mayo