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Chili-Hoisin Pork Chops

Chili-Hoisin Pork Chops

with Sautéed Garlic-Soy Veggies

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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/SojaSesame/SésameMustard/MoutardeWheat/BléSulphites/Sulfite

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Pork Chops, boneless

¼ cup

Hoisin Sauce

(ContainsSoy/Soja, Sesame/Sésame, Mustard/Moutarde)

¾ cup

Basmati Rice

200 g

Zucchini

1 tsp

Garlic Powder

2 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

2 tbsp

Chili-Garlic Sauce

170 g

Carrot

2 unit

Green Onion

Not included in your delivery

¼ tsp

Salt*

1 tbsp

Oil*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories680 kcal
Fat13 g
Saturated Fat3 g
Carbohydrate91 g
Sugar20 g
Dietary Fiber5 g
Protein48 g
Cholesterol108 mg
Sodium1750 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
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Peeler
Baking Sheet
Large Non-Stick Pan
Paper Towel
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 425°F. Wash and dry all produce. Heat Guide for Step 4 (dbl for 4 ppl): 1 tbsp mild, 1 1/2 tbsp medium and 2 tbsp for spicy! Add rice, 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, cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

2

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

3

Heat a large non-stick pan over medium-high heat. Meanwhile, 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.**

4

Meanwhile, add hoisin sauce, half the soy sauce, 1 tbsp water and 2 tbsp chili-garlic sauce to the same pan. (NOTE: Reference heat guide.)Return the pan to medium-high. Cook, stirring often, until sauce is warmed through, 20 sec. Remove the pan from heat. Transfer chili-hoisin sauce to a small bowl. Carefully wipe the pan clean.

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 zucchini, half the green onions and 1/2 tbsp oil (dbl for 4 ppl). Cook, stirring occasionally, until zucchini softens slightly, 2-3 min. Sprinkle remaining garlic powder over the pan, then add remaining soy sauce. Cook, stirring often, until veggies are tender-crisp, 2-3 min. Season with salt and pepper, to taste.

6

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