avec riz aux oignons verts et légumes
Les saveurs sucrées et salées forment une paire harmonieuse dans ce repas de famille! Le miel collant, l'ail aromatique et le soya savoureux enrobent les tendres côtelettes de porc d'un glaçage collant et luisant. Arrosez les assiettes d'un peu de sriracha épicée pour donner du panache! Ingrédients : Côtelette de porc • Bok choy • Poivron • Riz basmati • Sauce miel et ail (sucres (sucre, glucose, glucose-fructose, mélasse de fantaisie, miel), eau, fécule de maïs modifiée, vinaigre, sel, protéine de soya hydrolysée, ail séché, gomme xanthane, acide lactique, acide citrique, caramel, sorbate de potassium, benzoate de sodium) (soya) • Oignon vert • Sauce soya (eau, blé, fèves de soya, sel, protéines de soya hydrolysées, sucres (sucre, solides de glucose, mélasse, solides de sirop de maïs), agents d'assaisonnement, couleur caramel, extrait de réglisse, fécule de maïs modifiée, acide citrique, benzoate de sodium, propionate de sodium, sorbate de potassium, alcool) (soya, sulfites, blé) • Sriracha (piments, sucres (sucre, glucose), eau, sel, ail, huile végétale, gomme xanthane, acide acétique, acide citrique, caramel, benzoate de sodium, sorbate de potassium) • Concentré de bouillon de poulet (sucres (maltodextrine, sucre), bouillon de poulet, graisse de poulet, arôme de poulet (bouillon de poulet, sel, arôme, eau, acide glutamique, gras de poulet, poudre de poulet, gomme xanthane, huile de tournesol biologique), sel, extrait de levure, gomme xanthane, arôme naturel) • Sel d'ail (sel, poudre d'ail, dioxyde de silicium).
Allergens
Utensils
Tags
Côtelettes de porc, désossées
340 g
Riz basmati
0.75 cup
Bok choy de Shanghai
2 unit(s)
Oignons verts
2 unit(s)
Sauce miel et ail
4 tbsp
Sauce soja
1 tbsp
Sriracha
2 tsp
Sel d'ail
1 tsp
Poivron
1 unit(s)
Concentré de bouillon de poulet
1 unit(s)
Poivre
0.125 tsp
Beurre non salé
2 tbsp
Sel
0.06 tsp
Huile
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
avec riz aux oignons verts et légumes
