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Chili-Hoisin Pork Chops
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Chili-Hoisin Pork Chops

Chili-Hoisin Pork Chops

with Sautéed Garlic-Soy Veggies

It's hard to beat a sweet, savoury, sticky glazed pork chop! Chili-garlic sauce gives this dish layers of flavour and a little kick. Paired with garlic rice and tender-crisp veggies, this dinner is sure to be your family's new favourite!

Tags:
Spicy
Allergens:
Soy
Sesame
Mustard
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

340 g

Pork Chops, boneless

¼ cup

Hoisin Sauce

(Contains Soy, Sesame, Mustard)

¾ cup

Basmati Rice

113 g

Sugar Snap Peas

1 tsp

Garlic Powder

2 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

1 tbsp

Chili-Garlic Sauce

170 g

Carrot

2 unit

Green Onion

1 unit

Chicken Broth Concentrate

Not included in your delivery

0.38 tsp

Salt*

1 tbsp

Oil*

0.13 tsp

Pepper*

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Nutrition Values

Calories680 kcal
Fat13 g
Saturated Fat2.5 g
Carbohydrate92 g
Sugar19 g
Dietary Fiber6 g
Protein49 g
Cholesterol105 mg
Sodium1960 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
Peeler
Baking Sheet
Large Non-Stick Pan
Paper Towel
Small Bowl

Instructions

Cook rice
1

Before starting, preheat the oven to 425°F. Wash and dry all produce. Heat Guide for Step 4 (dbl for 4 ppl): 1 tsp mild, 2 tsp medium and 1 tbsp for spicy! Add rice, broth concentrate, half the garlic powder, 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Prep
2

Meanwhile, peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons. Trim, then halve snap peas. Thinly slice green onions.

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 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden, 1-2 min per side. Remove the pan from heat. Transfer pork to an unlined baking sheet. Roast in the top of the oven until cooked through, 8-10 min.**

Make chili-hoisin sauce
4

Meanwhile, combine hoisin sauce, half the soy sauce, 1 tbsp water and 2 tsp chili-garlic sauce in a small bowl. (NOTE: Reference heat guide.)Add hoisin mixture to the same pan, then return the pan to medium. Cook, stirring often, until sauce comes to a simmer. Remove the pan from heat. Transfer chili-hoisin sauce to the same small bowl. Carefully wipe the pan clean.

Cook veggies
5

Reheat the same pan over medium-high. When the pan is hot, add carrots, then 1/4 cup water (dbl for 4 ppl). Cook, stirring occasionally, until water is absorbed, 3-4 min. Add snap peas, half the green onions and 1/2 tbsp oil (dbl for 4 ppl). Cook, stirring occasionally, until snap peas soften slightly, 2-3 min. Sprinkle remaining garlic powder over veggies, then add remaining soy sauce. Cook, stirring often, until veggies are tender-crisp, 2-3 min. Season with salt and pepper, to taste.

Finish and serve
6

Add remaining green onions to the pot with rice, then fluff rice with a fork. Thinly slice pork. Divide rice between plates. Top with veggies, then pork. Drizzle chili-hoisin sauce over pork.

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