Sweet and Sour Pork Chop Stir-Fry
with Fragrant Sesame Rice
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
340 g
Pork Chops, boneless
¾ cup
Jasmine Rice
(May contain traces of: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)
9 g
Cornstarch
(May contain traces of: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat, Triticale)
227 g
Broccoli
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Garlic, cloves
2 tbsp
Apricot Spread
(May contain traces of: Fish, Mustard, Sesame, Soy, Sulphites, Milk, Tree nuts, Egg, Crustaceans, Wheat, Gluten)
2 tbsp
Tomato Sauce Base
(May contain traces of: Fish, Mustard, Sesame, Soy, Sulphites, Milk, Tree nuts, Egg, Crustaceans, Wheat, Gluten)
1 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat May contain traces of: Fish, Mustard, Sesame, Soy, Sulphites, Milk, Egg, Crustaceans, Wheat, Gluten)
1 tbsp
Seasoned Rice Vinegar
(May contain traces of: Fish, Mustard, Sesame, Soy, Milk, Tree nuts, Egg, Wheat)
1 tbsp
Sesame Oil
(Contains: Sesame May contain traces of: Fish, Mustard, Soy, Sulphites, Milk, Egg, Crustaceans, Wheat, Gluten)
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F.
- To a medium pot, add 1 cups (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, pat pork dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium.
- When hot, add 1 tbsp (2 tbsp) oil and pork. Pan-fry pork for 2-3 min per side, until golden.
- Remove from heat.
- Transfer pork to a parchment-lined baking sheet.
- Roast in the middle of the oven for 8-10 min, until cooked through.**
- Transfer pork to a cutting board for 5 min, to rest, covered.
- Cut any larger broccoli florets into bite-sized pieces.
- To another unlined baking sheet, add broccoli and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the top of the oven 15-18 min, until golden.
- Meanwhile, core, then cut pepper into 1/2-inch slices.
- Peel, then mince or grate garlic.
- In a medium bowl, combine apricot spread, tomato sauce base, soy sauce, vinegar, garlic, cornstarch and 1 tbsp (2 tbsp) cold water. Season with salt and pepper. (NOTE: This is your sweet and sour sauce!)
- Reheat the same pan (from step 3) over medium-high.
- When hot, add half the sesame oil, then peppers. Cook for 3-4 min, stirring often, until tender-crisp.
- Add sweet and sour sauce. Cook for 1 min, stirring occasionally, until sauce thickens.
- Fluff rice with a fork, then stir in remaining sesame oil.
- Thinly slice pork chops.
- To the pan with peppers and sauce, stir in pork and any pork resting juices, then stir to coat.
- Divide rice between plates, then top with broccoli and sweet and sour pork stir-fry.
