Honey-Garlic Pork Chops
with Green Onion Rice and Veggies- Soy
- Wheat
- Sulphites
- Milk
- Mustard
- Tree nuts
- Crustaceans
- Egg
- Soy
- Wheat
- Sesame
- Fish
- Gluten
- Milk
- Sulphites
- May contain traces of allergens
- Triticale
- Peanuts
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! Ingredients: Pork chop • Bok choy • Sweet bell pepper • Basmati rice • Honey garlic sauce (sugars (sugar, glucose, glucose-fructose, fancy molasses, honey), water, modified corn starch, vinegar, salt, hydrolyzed soy protein, dried garlic, xanthan gum, lactic acid, citric acid, caramel, potassium sorbate, sodium benzoate) (soy) • Green onion • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Sriracha (chili peppers, sugars (sugar, glucose), water, salt, garlic, vegetable oil, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
340 g
Pork Chops, boneless
¾ cup
Basmati Rice
2 unit(s)
Shanghai Bok Choy
2 unit(s)
Green Onion
4 tbsp
Honey-Garlic Sauce
(Contains: Soy May contain traces of: Mustard, Tree nuts, Crustaceans, Egg, Soy, Wheat, Sesame, Fish, Gluten, Milk, Sulphites)
1 tbsp
Soy Sauce
(Contains: Soy, Wheat, Sulphites May contain traces of: Mustard, Tree nuts, Crustaceans, Egg, Soy, Wheat, Sesame, Fish, Gluten, Milk, Sulphites)
2 tsp
Sriracha
(May contain traces of: Mustard, Tree nuts, Crustaceans, Egg, Soy, Wheat, Sesame, Fish, Gluten, Milk, Sulphites)
1 tsp
Garlic Salt
(May contain traces of: Mustard, Tree nuts, Soy, Wheat, Sesame, Milk, Sulphites, Triticale, Peanuts)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Chicken Broth Concentrate
Not included in your delivery
0.13 tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains: Milk)
0.06 tsp
Salt*
½ tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- Meanwhile, cut bok choy into 1-inch pieces. Using a strainer, rinse bok choy leaves to wash away any hidden dirt.
- 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.
- When pork chops are done, reheat the same pan (from step 2) over medium-high.
- When hot, add 1 tbsp (2 tbsp) butter, peppers and remaining garlic salt. Season with pepper. Cook, stirring often, until peppers are tender-crisp, 3-4 min.
- Add bok choy. Cook, stirring often, until bok choy wilts and peppers are tender, 1-2 min.
- Remove from heat, then transfer veggies to a plate. Cover to keep warm.
- 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.
- 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.
