Honey-Garlic Pork Chops
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Honey-Garlic Pork Chops

Honey-Garlic Pork Chops

with Green Onion Rice and Veggies

Sweet and salty flavours are soulmates on the family dinner plate! Sticky honey, zesty garlic and savoury soy coat tender pork chops with a sticky, glossy glaze. Drizzle some spicy sriracha over plates for a kick!

Allergènes:
Soya
Blé
Sulfites
Lait

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation30 minutes
Temps de cuisson8 minutes
DifficultéIntermédiaire

Ingrédients

quantité par portion

340 g

Côtelettes de porc, désossées

¾ tasse(s)

Riz basmati

227 g

Brocoli

2 pièce(s)

Oignon vert

4 cs

Sauce miel et ail

(Contient Soya Peut contenir Crustacés, Oeuf, Sésame, Lait, Blé, Sulfites, Moutarde, Poisson, Noix)

1 cs

Sauce soya

(Contient Soya, Blé, Sulfites Peut contenir Sésame, Sulfites, Blé, Crustacés, Oeuf, Poisson, Lait, Moutarde)

2 cc

Sriracha

(Peut contenir Sésame, Soya, Blé, Poisson, Moutarde, Lait, Oeuf, Sulfites, Crustacés)

1 cc

Sel d'ail

(Peut contenir Blé, Lait, Moutarde, Arachides, Sésame, Soya, Sulfites, Noix)

1 pièce(s)

Poivron

1 pièce(s)

Concentré de bouillon de poulet

Pas inclus dans votre livraison

0.13 cc

Poivre*

0.13 cc

Sel*

2 cs

Beurre non salé*

(Contient Lait)

sideBannerName

Informations nutritionnelles

Énergie (kcal)780 kcal
Graisses18 g
dont saturés9 g
Glucides103 g
dont sucres26 g
Fibres6 g
Protéines50 g
Cholestérol140 mg
Sel1730 mg
Gras Trans0.5 g
Potassium1300 mg
Calcium125 mg
Fer4.5 mg

Ustensiles

Casserole moyenne
Cuillères à mesurer
Verre doseur
Grande poêle antiadhésive
Papier aluminium
Petit bol

Instructions

1
  • Add 1 1/4 cups (2 1/2 cups) water, broth concentrate and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
  • Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
  • Remove from heat. Set aside, still covered.
2
  • Heat a large non-stick pan over medium-high heat.
  • While the pan heats, pat pork chops dry with paper towels. Season with half the garlic salt and pepper.
  • When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then pork chops. Pan-fry until golden-brown and cooked through, 4-6 min per side.** (TIP: Reduce heat to medium if pork chops are browning too quickly)
  • Remove from heat, then transfer pork chops to a plate. Cover loosely with foil to rest.
3
  • Meanwhile, cut broccoli into bite-sized pieces.
  • Core, then cut pepper into 1-inch pieces.
  • Thinly slice green onions.
  • Combine honey-garlic sauce and soy sauce in a small bowl. Set aside.
4
  • When pork chops are done, reheat the same pan (from step 2) over medium-high.
  • When hot, add 1/4 cup (1/3 cup) water and broccoli. Cook, stirring often, until water is absorbed, 1-2 min.
  • Once water is absorbed, add peppers, 1 tbsp (2 tbsp) butter and remaining garlic salt. Season with pepper. Cook, stirring often, until veggies are tender-crisp, 3-4 min.
  • Remove from heat, then transfer veggies to a plate. Cover to keep warm.
5
  • Transfer sauce mixture to the same pan, then bring to a simmer over medium-low heat. Cook, stirring often, until sauce thickens slightly, 2-3 min. (TIP: If you prefer a lighter sauce, add more water, 1-2 tbsp at a time.)
  • Remove from heat.
6
  • Thinly slice pork chops. Stir any pork resting juices into sauce.
  • Fluff rice with a fork, then stir in half the green onions and 1 tbsp (2 tbsp) butter.
  • Divide rice and veggies between plates.
  • Top with pork chops and sauce.
  • Sprinkle remaining green onions over top.
  • Drizzle sriracha over top, if desired.