Cal Smart Honey Pork Chops
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Cal Smart Honey Pork Chops

Cal Smart Honey Pork Chops

with Roasted Carrots and Garlicky Rice

Sweet and savoury meet in our honey-glazed pork chops with roasted carrots. Bold garlic, zesty green onions and sweet honey lighten up this swap on takeout.

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

340 g

Pork Chops, boneless

¾ cup

Basmati Rice

170 g


1 unit

Green Onion

1 unit

Garlic, cloves

2 tbsp


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

Calories650 kcal
Fat12 g
Saturated Fat2.5 g
Carbohydrate88 g
Sugar18 g
Dietary Fiber4 g
Protein47 g
Cholesterol105 mg
Sodium1580 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 oil (dbl for 4 ppl), then rice and garlic. Cook, stirring often, until fragrant, 1-2 min. Add 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) 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, peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.Thinly slice green onion.

Roast carrots

Add carrots and 1 tsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to combine. Roast in the top of the oven, stirring halfway through, until golden-brown, 18-20 min.

Cook pork

Meanwhile, 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 oil (dbl for 4 ppl), then pork. Pan-fry until golden, 2-3 min per side. Transfer pork to another unlined baking sheet. Roast in the middle of the oven until cooked through, 8-10 min.**

Make sauce

Whisk together honey, soy sauce, cornstarch and 2/3 cup water (dbl for 4 ppl) in a medium bowl. While pork roasts, 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 for 3-5 min, Thinly slice pork. Fluff rice with a fork, then stir in half the green onions. Divide rice between plates. Top with carrots, pork and sauce. Sprinkle with remaining green onions.Drizzle sriracha over top, if desired.

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