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!
Allergens
Utensils
Tags
Côtelettes de porc, désossées
340 g
Riz basmati
0.75 cup
Brocoli
227 g
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
0.125 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
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