Honey-Hoisin Glazed Pork Chops
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Honey-Hoisin Glazed Pork Chops

Honey-Hoisin Glazed Pork Chops

with Sesame-Soy Veggies and Garlic Rice

It's hard to beat a sweet, savoury, sticky glazed pork chop. The chili garlic sauce gives this dish layers of flavour and a little kick! Paired with sesame-garlic rice and tender-crisp veggies, this dinner may be your family's new favourite!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

340 g

Pork Chops, boneless

¼ cup

Hoisin Sauce

(Contains Soy, Sesame, Mustard)

1 tbsp


¾ cup

Basmati Rice

400 g


2 unit

Garlic, cloves

1 tbsp

Sesame Oil

(Contains Sesame)

1 tbsp

Soy Sauce

(Contains Soy, Wheat)

1 tbsp

Chili-Garlic Sauce

170 g


Not included in your delivery

¼ tsp


½ tbsp


0.06 tsp



Nutrition Values

Calories740 kcal
Fat17 g
Saturated Fat3.5 g
Carbohydrate98 g
Sugar21 g
Dietary Fiber5 g
Protein50 g
Cholesterol110 mg
Sodium1310 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Small Bowl
Baking Sheet
Large Non-Stick Pan
Paper Towel
Parchment Paper


Cook rice

Before starting, preheat the oven to 425°F. Wash and dry all produce. Peel, then mince or grate garlic. Heat a medium pot over medium-high heat. When hot, add half the sesame oil, then rice and one-third of the garlic. Cook, stirring often, until fragrant, 30 sec. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.


While rice cooks, peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons. Halve zucchini lengthwise, then cut into 1/4-inch-thick half-moons. Stir together honey, chili garlic sauce, hoisin sauce, half the soy sauce and half the remaining garlic in a small bowl. (NOTE: This is your honey-hoisin glaze.)

Sear pork

Heat a large non-stick pan over medium-high heat. While the pan heats, pat pork dry with paper towels. Season with salt. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden, 1-2 min per side. Remove the pan from heat. Transfer pork to a parchment-lined baking sheet. Carefully wipe the pan clean.

Finish pork

Add honey-hoisin glaze to the same pan. Heat the pan over medium. Cook, stirring often, until sauce thickens slightly, 1 min. Remove the pan from heat. Spoon half the glaze over pork. Roast in the middle of the oven until cooked through, 9-11 min.** Transfer remaining glaze back to the small bowl. Carefully wipe the pan clean. When pork is done, transfer to a clean cutting board to rest, 3-5 min.

Cook veggies

Heat the same pan over medium-high. Add carrots, then 3 tbsp water (dbl for 4 ppl). Cook, stirring occasionally, until water is absorbed, 3-4 min. Add zucchini, remaining sesame oil, then remaining garlic. Cook, stirring occasionally, until zucchini softens slightly, 2-3 min. Add remaining soy sauce. Cook, stirring occasionally, until veggies are tender-crisp, 2-3 min. Season with salt and pepper, to taste.

Finish and serve

Fluff rice with a fork. Thinly slice pork. Divide rice, veggies and pork between plates. Drizzle reserved honey-hoisin glaze over pork.