Grilled Sweet Soy-Glazed Pork Chops
with Veggies, Rice and Cashews
Tender grilled pork chops are topped with a rich sweet-soy glaze, then paired with steaming hot green onion rice, sautéed veggies and crunchy cashews for a perfectly balanced, satisfying meal.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pork Chops, boneless
¾ cup
Parboiled Rice
1 unit(s)
Zucchini
1 unit(s)
Sweet Bell Pepper
28 g
Cashews, chopped
(Contains: Cashews May contain traces of: Soy, Sulphites, Wheat, Egg, Milk, Mustard, Peanuts, Sesame)
1 tbsp
Brown Sugar
(May contain traces of: Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
2 tbsp
Ginger-Garlic Puree
(May contain traces of: Soy, Sulphites, Milk)
2 unit(s)
Green Onion
1 tbsp
Sesame Oil
(Contains: Sesame)
1 tbsp
Soy Sauce
(Contains: Wheat, Sulphites, Soy May contain traces of: Fish, Milk, Mustard, Sesame, Wheat, Egg)
4 g
Garlic Salt
(May contain traces of: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, lightly oil the grill.
- While you prep, preheat the grill to medium-high heat (approx. 500°F).
- Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and garlic salt. Cover and bring to a boil over high.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 18-20 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, trim and half zucchini lengthwise.
- Halve pepper, then core.
- Thinly slice green onion.
- To a medium bowl, add zucchini, peppers and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat. Set aside.
- Heat a large non-stick pan over medium.
- While the pan heats, in a small bowl, combine soy sauce, ginger-garlic puree, brown sugar and 1/4 cup (1/2 cup) water.
- When the pan is hot, add prepared sauce. Cook for 1-3 min, stirring occasionally, until sauce thickens slightly.
- Remove from heat, then stir in half the sesame oil.
- Pat pork dry with paper towels. Drizzle both sides with 1/2 tbsp (1 tbsp) oil, then season with salt and pepper.
- Bring the bowl of veggies, pork, two tongs and a clean plate to the grill.
- To one side of the grill, add veggies. Close lid and grill for 9-12 min, flipping once, until tender-crisp.
- Meanwhile, add pork to the other side of the grill. Cook for 8-10 min, flipping halfway through, until cooked through.**
- Transfer pork to the clean plate.
- Transfer veggies to a clean cutting board.
- Cut zucchini and peppers into 1/2-inch pieces.
- Fluff rice with a fork, then stir in remaining sesame oil and half the green onions.
- Thinly slice pork chops.
- Divide rice, veggies and pork between plates.
- Spoon glaze over pork.
- Sprinkle with cashews and remaining green onion.
