HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGlazed Pork Chops
Glazed Pork Chops

Glazed Pork Chops

with Pineapple and Veggie Fried Rice

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Say "Aloha" to tropical flavours sure to brighten your dinner this winter! Sweet and sticky pork chops top better-than-takeout fried rice with family-friendly veggies, sweet bell peppers and peas!


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

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Pork Chops, boneless

1.5 tbsp

Garlic Salt

¾ cup

Basmati Rice

160 g

Sweet Bell Pepper

95 g


2 unit

Green Onion

6 g


56 g



2 tbsp

Sweet Chili Sauce

2 tbsp

Soy Sauce

(ContainsSoy, Gluten, Sulphites)
Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2887 kJ
Calories690 kcal
Fat17 g
Saturated Fat4 g
Carbohydrate84 g
Sugar15 g
Dietary Fiber4 g
Protein51 g
Cholesterol105 mg
Sodium1640 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.
Utensilsarrow down iconarrow down icon
Medium Pot
Paper Towel
Measuring Cups
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Aluminum Foil
Instructionsarrow up iconarrow up icon
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Before starting, preheat your broiler to high. Wash and dry all produce. Add 1 ¼ cups water (dbl for 4ppl) in a medium pot. Cover and bring to a boil over high heat. Meanwhile, core, then cut peppers into ½-inch pieces. Cut pineapple into ½-inch pieces. Thinly slice green onions. Peel, then mince or grate garlic. Pat pork dry with paper towels then season with half the garlic salt and pepper.


Add rice to boiling water. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.


While rice cooks, heat a large non-stick pan over medium-high heat. When hot, add ½ tbsp oil (dbl for 4ppl), then pork. Pan-fry, until golden-brown, 1-2 min per side. Remove pan from heat then transfer pork to a foil-lined baking sheet. Spread half the sweet chili sauce onto tops of pork. Broil in the middle of the oven, until cooked through, 9-11 min.**


While pork cooks, heat the same pan over medium-high heat. When hot, add ½ tbsp oil (dbl for 4ppl), then peppers. Cook, stirring occasionally, until tender-crisp, 3-4 min. Add pineapple, edamame and garlic. Cook, stirring often, until warmed through, 1-2 min. Season with remaining garlic salt and pepper. Remove pan from heat then transfer pineapple mixture to a plate.


Fluff rice with a fork. Heat the same pan over medium-high heat. When hot, add ½ tbsp oil (dbl for 4ppl), then rice. Cook, stirring often, until any 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. Stir together until warmed through, 1-2 min.


Thinly slice pork. Divide pineapple fried rice between plates. Top with pork and sprinkle with remaining green onions.