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Cal Smart Honey Double Pork Chops
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Cal Smart Honey Double Pork Chops

Cal Smart Honey Double Pork Chops

with Snap Peas and Garlicky Rice

Sweet and savoury meet in our honey-glazed pork chops with pan-fried snap peas. Bold garlic, zesty green onions and sweet honey lighten up this homemade riff on a takeout fave.

Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount

Tags:
Optional Spice
Calorie Smart
Allergens:
Soy
Sulphites
Wheat

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

680 g

Pork Chops, boneless

¾ cup

Basmati Rice

113 g

Sugar Snap Peas

1 unit

Green Onion

1 unit

Garlic, cloves

2 tbsp

Honey

2 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

1 tbsp

Cornstarch

2 tsp

Sriracha

Not included in your delivery

1 tbsp

Oil*

0.38 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories670 kcal
Fat11 g
Saturated Fat3 g
Carbohydrate57 g
Sugar11 g
Dietary Fiber2 g
Protein59 g
Cholesterol146 mg
Sodium1110 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Paper Towel
Whisk
Medium Bowl

Instructions

Cook rice
1

Before starting, preheat oven to 425°F.Wash and dry all produce. Peel, then mince or grate garlic. Heat a medium pot over medium heat. When hot, add 1 tsp (2 tsp) oil, then rice and garlic. Cook, stirring often, until fragrant, 1-2 min. Add 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt and bring to a boil over high. Once boiling, 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.

Prep
2

Meanwhile, trim snap peas.Thinly slice green onion.

Cook pork
3

Heat a large non-stick pan over medium-high heat. While the pan heats, pat pork dry with paper towels. Season with salt and pepper. When the pan is hot, add 1 tsp (2 tsp) oil, then pork. Pan-fry until golden, 2-3 min per side. Transfer pork to an unlined baking sheet. Roast in the middle of the oven until cooked through, 8-10 min.**

Cook snap peas
4

Reheat the same pan over medium-high. When hot, add 1 tsp (2 tsp) oil, then snap peas. Season with salt and pepper. Cook, stirring often, until tender-crisp, 3-4 min. Remove from heat. Transfer snap peas to a plate, then cover to keep warm.

Make sauce
5

Whisk together honey, soy sauce, cornstarch and 2/3 cup (1 1/3 cups) water in a medium bowl. When snap peas are done, add honey mixture to the same pan. Bring to a boil over medium-high. Once boiling, cook, stirring often, until sauce thickens slightly, 2-3 min.

Finish and serve
6

When pork is done, transfer to a cutting board and let rest, 3-5 min. Thinly slice. Fluff rice with a fork, then stir in half the green onions. Divide rice between plates. Top with snap peas, pork and sauce. Sprinkle with remaining green onions.Drizzle sriracha over top, if desired.

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