with Sesame-Green Onion Rice
Ingredients: Pork chop • Carrots • Sweet bell pepper • Jasmine rice • Mushrooms • Lemon • Teriyaki sauce (water, sugars (glucose-fructose, sugar, blackstrap molasses), tomato paste, hydrolyzed soy protein, soy sauce (water, wheat, soybeans, salt, sodium benzoate), soybean oil, white vinegar, modified corn starch, salt, red wine vinegar, caramel colour (sulphites), sesame oil, tamarind extract, natural flavour, spice, xanthan gum, garlic powder, citric acid, sodium benzoate) (soy, sesame, sulphites, wheat) • Sesame oil • Asian sesame spice blend (sesame seed, garlic powder, onion powder, spices, salt, orange peel, sugar, canola oil, silicon dioxide) (sesame) • Green onion.
Allergens
Utensils
Tags
Pork Chops, boneless
340 g
Jasmine Rice
0.75 cup
Carrot
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Mushrooms
113 g
Lemon
1 unit(s)
Green Onion
1 unit(s)
Teriyaki Sauce
4 tbsp
Sesame Oil
1 tbsp
Asian Sesame Blend
11 g
Butter
1 tbsp
Oil
0.5 tbsp
Salt
0.25 tsp
Pepper
0.125 tsp
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, pat pork dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry for 2-3 min per side, until golden.
- Remove from heat, then sprinkle with half the Asian Sesame Blend all over.
- Transfer pork to a parchment-lined baking sheet.
- Roast in the top of the oven for 8-12 min, until cooked through.**
- When done, rest pork, covered, for 5 min.
- Carefully wipe the pan clean.
- Peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
- Core, then cut pepper into 1/2-inch pieces.
- Quarter mushrooms.
- Zest, then juice lemon.
- Thinly slice green onion.
- In a small bowl, combine teriyaki sauce, 1 tbsp (2 tbsp) lemon juice, 1/2 tsp (1 tsp) lemon zest and 3 tbsp (6 tbsp) water.
- Reheat the same pan (from step 2) over medium.
- When hot, add half the sesame oil, then carrots and mushrooms. Cook for 2 min, stirring occasionally, until beginning to soften.
- Add peppers. Cook for 3-4 min, stirring occasionally, until tender-crisp. Season with remaining Asian Sesame Blend, salt and pepper.
- To the pan with veggies, add sauce (from step 3). Cook for 1-2 min, stirring occasionally, until sauce thickens slightly.
- Remove from heat.
- Thinly slice pork and add to the pan with sauce and veggies, along with any pork resting juices. Stir to combine.
- Fluff rice with a fork, then stir in half the green onions, remaining sesame oil and 1 tbsp (2 tbsp) butter.
- Divide rice between bowls. Top with saucy pork-veggie mixture.
- Sprinkle remaining green onions over top.
810
kcal
Calories
28
g
Fat
9
g
Saturated Fat
94
g
Carbohydrate
19
g
Sugar
5
g
Dietary Fiber
48
g
Protein
110
mg
Cholesterol
1100
mg
Sodium
0.4
g
Trans Fat
1350
mg
Potassium
100
mg
Calcium
4.5
mg
Iron
