Cal Smart Honey Pork Chops
with Snap Peas and Garlicky Rice- Soy
- Sulphites
- Wheat
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
Ingredients
340 g
Pork Chops, boneless
Ā¾ 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
(Contains: Sulphites)
2 tsp
Sriracha
(Contains: Sulphites)
Not included in your delivery
1 tbsp
Oil*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Utensils
Cooking Steps
Before starting, preheat oven to 425Ā°F.Wash and dry all produce. Peel, then mince or grate garlic. Heat a medium pot over medium heat. ļ»æWhen 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.
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.**
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.
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.
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 snap peas, pork and sauce. Sprinkle with remaining green onions.Drizzle sriracha over top, if desired.
Customer reviews
Review summary
Updated on Feb 2026- Flavor:Ā The honey sauce was tasty with rice and pork, though some found it less sweet than expected.
- Ease of prep:Ā Customers praised this meal as an easy dinner to cook, with simple preparation steps.
- Suggestions:Ā Consider adding more snap peas and shredded carrots for extra variety and vegetable content.
- Portions:Ā Several reviewers mentioned the snap pea portion was too small, only enough for one person.
