Sweet and Sour Pork Chop Stir-Fry

Name: Sweet and Sour Pork Chop Stir-Fry with Fragrant Sesame Rice
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: 340 g Pork Chops, boneless; ¾ cup Jasmine Rice; 227 g Broccoli; 1 unit(s) Sweet Bell Pepper; 1 unit(s) Garlic, cloves; 2 tbsp Apricot Spread; 2 tbsp Tomato Sauce Base; 1 tbsp Soy Sauce; 1 tbsp Seasoned Rice Vinegar; 1 tbsp Sesame Oil

with Fragrant Sesame Rice

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Allergens:

Soy

•Sulphites

•Wheat

•Sesame

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.

Preparation Time25 minutes

Cooking Time5 minutes

DifficultyEasy

Ingredients

serving amount

340 g

Pork Chops, boneless

¾ cup

Jasmine Rice

227 g

Broccoli

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Garlic, cloves

2 tbsp

Apricot Spread

(May contain traces of: Egg, Sesame, Crustaceans, Wheat, Tree nuts, Mustard, Soy, Gluten, Milk, Sulphites, Fish)

2 tbsp

Tomato Sauce Base

(May contain traces of: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)

1 tbsp

Soy Sauce

(Contains: Soy, Sulphites, Wheat May contain traces of: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)

1 tbsp

Seasoned Rice Vinegar

(May contain traces of: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)

1 tbsp

Sesame Oil

(Contains: Sesame)

Nutrition Values

Calories660 kcal

Fat13 g

Saturated Fat2.5 g

Carbohydrate89 g

Sugar17 g

Dietary Fiber4 g

Protein48 g

Cholesterol105 mg

Sodium870 mg

Trans Fat0 g

Potassium1200 mg

Calcium75 mg

Iron4 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.

Utensils

•Strainer

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Medium Bowl

•Parchment Paper

•Baking Sheet

•Large Non-Stick Pan

Cooking Steps

Before starting, preheat the oven to 450°F.
Wash and dry all produce.
To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
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, core, then cut pepper into 1/2-inch pieces.
Cut any larger broccoli florets into bite-sized pieces.
Peel, then mince or grate garlic.
In a medium bowl, combine apricot spread, tomato sauce base, soy sauce, vinegar, garlic and 1/4 cup (1/2 cup) water. Season with salt and pepper. (NOTE: This is your sweet and sour sauce!)

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.

Reheat the same pan (from step 3) over medium-high.
When hot, add half the sesame oil, then broccoli. Cook for 1 min, stirring often, until broccoli begins to soften.
Add 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 slightly. Season with salt and pepper.

Fluff rice with a fork, then stir in remaining sesame oil.
Thinly slice pork chops.
To the pan with veggies and sauce, stir in pork and any pork resting juices, then stir to coat.
Divide rice between plates, then top with sweet and sour pork stir-fry.