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Asian Recipes
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!

Allergens:Sulphites/SulfiteSoy/SojaWheat/Blé
Preparation Time35 minutes
Cooking difficultyLevel 2
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Pork Chops, boneless

1.5 tsp

Garlic Salt

(ContainsSulphites/Sulfite)

1.5 cup

Jasmine Rice

320 g

Sweet Bell Pepper

190 g

Pineapple, spears

4 unit

Green Onions

12 g

Garlic

113 g

Green Peas

¼ cup

Sweet Chili Sauce

(ContainsSulphites/Sulfite)

¼ cup

Soy Sauce

(ContainsSulphites/Sulfite, Soy/Soja, Wheat/Blé)

Not included in your delivery

3 tbsp

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories700 kcal
Fat16 g
Saturated Fat3 g
Carbohydrate90 g
Sugar16 g
Dietary Fiber6 g
Protein49 g
Cholesterol105 mg
Sodium1180 mg
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Paper Towel
Small Bowl
Medium Pot
Measuring Cups
Baking Sheet
Measuring Spoons
Aluminum Foil
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat your broiler to high and wash and dry all produce. Add 2 1/2 cups water in a medium pot. Cover and bring to a boil over high heat. Meanwhile, core then cut peppers into 1/2-inch pieces. Cut pineapple into 1/2-inch pieces. Thinly slice green onions. Peel, then mince or grate garlic. Pat pork dry with paper towels, then season with 1 tsp garlic salt and pepper.

2

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

3

While rice cooks, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then pork. Pan-fry, until golden-brown, 2-3 min per side. Remove the pan from heat, then transfer pork to a foil-lined baking sheet. Spoon half the sweet chili sauce over pork. Broil in middle of oven, until cooked through, 6-8 min.**

4

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

5

Fluff rice with a fork. Heat the same pan over medium-high heat. When hot, add 1 tbsp oil, then rice. Cook, stirring often, until any liquid has been absorbed and rice begins to brown, 2-3 min. Add peas, 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.

6

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