Sweet-Chili Pork Chops
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Sweet-Chili Pork Chops

Sweet-Chili Pork Chops

with Pineapple and Veggie Fried Rice

Say 'Aloha' to tropical flavours sure to brighten your palate! Sweet and sticky pork chops top better-than-takeout fried rice with family-friendly veggies like sweet bell peppers and peas!

Family Friendly

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

Preparation Time35 minutes
Cooking Time


serving amount

340 g

Pork Chops, boneless

1 tsp

Garlic Salt

¾ cup

Basmati Rice

160 g

Sweet Bell Pepper

95 g


2 unit

Green Onion

56 g


(Contains Soy)

2 tbsp

Sweet Chili Sauce

2 tbsp

Soy Sauce

(Contains Soy, Wheat)

2 unit

Garlic, cloves

Not included in your delivery

1.5 tbsp


0.13 tsp



Nutrition Values

Calories700 kcal
Fat17 g
Saturated Fat3.5 g
Carbohydrate86 g
Sugar17 g
Dietary Fiber4 g
Protein51 g
Cholesterol110 mg
Sodium1520 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
Aluminum Foil



Before starting, preheat the broiler to high. Wash and dry all produce. Add 1 ¼ cups water (dbl for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. While water comes to a boil, core, then cut pepper into ½-inch pieces. Cut pineapple into ½-inch pieces. Thinly slice green onions. Peel, then mince or grate garlic.

Cook rice

Add rice to the boiling water. 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.

Cook pork

While rice cooks, pat pork dry with paper towels, then season with half the garlic salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add ½ tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden-brown, 1-2 min per side. Remove the pan from heat, then transfer pork to a foil-lined baking sheet. Spread half the sweet chili sauce over tops of pork. Broil in the middle of the oven until cooked through, 6-10 min.**

Cook pineapple and veggies

While pork cooks, heat the same pan over medium-high. When hot, add ½ tbsp oil (dbl for 4 ppl), then peppers and edamame. Cook, stirring occasionally, until tender-crisp, 4-5 min. Add pineapple and garlic. Cook, stirring often, until warmed through, 1-2 min. Season with remaining garlic salt and pepper, then stir to combine. Remove the pan from heat, then transfer pineapple mixture to a plate.

Assemble fried rice

Fluff rice with a fork. Heat the same pan over medium-high. When hot, add ½ tbsp oil (dbl for 4 ppl), then rice. Cook, stirring often, until liquid has been absorbed and rice begins to brown, 2-3 min. Add soy sauce, pineapple mixture, half the green onions, remaining sweet chili sauce and any pork juices from the baking sheet. Cook, stirring often, until pineapple is warmed through, 1-2 min.

Finish and serve

Thinly slice pork. Divide pineapple and veggie fried rice between plates. Top with pork. Sprinkle remaining green onions over top.