Cal Smart Honey Double Pork Chops
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
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

Optional Spice
Calorie Smart

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

Preparation Time30 minutes
Cooking Time


serving amount

680 g

Pork Chops, boneless

¾ cup

Basmati Rice

113 g

Sugar Snap Peas

1 unit(s)

Green Onion

1 unit(s)

Garlic, cloves

2 unit(s)


2 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

1 tbsp


2 tsp


Not included in your delivery

1 tbsp


0.38 tsp


0.13 tsp



Nutrition Values

Calories460 kcal
Fat16 g
Saturated Fat4 g
Carbohydrate84 g
Sugar16 g
Dietary Fiber3 g
Protein86 g
Cholesterol215 mg
Sodium1630 mg
Trans Fat0 g
Potassium1450 mg
Calcium100 mg
Iron5.5 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.


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


Cook rice

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.


Meanwhile, trim snap peas.Thinly slice green onion.

Cook pork

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

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

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

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.

Meal right image

Explore Similar Recipes

Meal left image