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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 palate! Sweet and sticky pork chops top better-than-takeout fried rice with family-friendly veggies like sweet bell peppers and peas!

Tags:Family Friendly
Allergens:Soy/SojaWheat/BléSulphites/Sulfite

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Pork Chops, boneless

1 tsp

Garlic Salt

¾ cup

Basmati Rice

160 g

Sweet Bell Pepper

95 g

Pineapple

2 unit

Green Onion

56 g

Edamame

(ContainsSoy/Soja)

2 tbsp

Sweet Chili Sauce

2 tbsp

Soy Sauce

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

Not included in your delivery

1.5 tbsp

Oil*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories700 kcal
Fat17 g
Saturated Fat3.5 g
Carbohydrate85 g
Sugar17 g
Dietary Fiber4 g
Protein51 g
Cholesterol110 mg
Sodium1670 mg
Utensils
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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1

Before starting, preheat your 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 peppers into ½-inch pieces. Cut pineapple into ½-inch pieces. Thinly slice green onions. Pat pork dry with paper towels, then season with half the garlic salt and pepper.

2

Add rice to the pot of 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 ½ tbsp oil (dbl for 4 ppl), 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 over tops of pork. Broil in the middle of the oven, until cooked through, 9-11 min.

4

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. Cook, stirring often, until warmed through, 1-2 min. Season with remaining garlic salt and pepper, then stir to combine. Remove pan from heat, then transfer pineapple mixture to a plate.

5

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. 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.