Pineapple Teriyaki Pork Chops
with Veggie Medley and Green Onion Rice
Produit dans un établissement 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.
Ingrédients
340 g
Côtelettes de porc, désossées
¾ tasse(s)
Riz au jasmin
(Peut contenir : Poisson, Moutarde, Sésame, Soya, Sulfites, Arachides, Lait, Noix, Oeuf, Crustacés, Blé)
9 g
Fécule de maïs
(Peut contenir : Poisson, Moutarde, Sésame, Soya, Sulfites, Arachides, Lait, Noix, Oeuf, Crustacés, Blé, Triticale)
227 g
Brocoli
1 pièce(s)
Poivron
1 pièce(s)
Gousses d'ail
2 cs
Confiture d'abricots
(Peut contenir : Poisson, Moutarde, Sésame, Soya, Sulfites, Lait, Noix, Oeuf, Crustacés, Blé, Gluten)
2 cs
Base de sauce tomate
(Peut contenir : Poisson, Moutarde, Sésame, Soya, Sulfites, Lait, Noix, Oeuf, Crustacés, Blé, Gluten)
1 cs
Sauce soya
(Contient: Soya, Sulfites, Blé Peut contenir : Poisson, Moutarde, Sésame, Soya, Sulfites, Lait, Oeuf, Crustacés, Blé, Gluten)
1 cs
Vinaigre de riz assaisonné
(Peut contenir : Poisson, Moutarde, Sésame, Soya, Lait, Noix, Oeuf, Blé)
1 cs
Huile de sésame
(Contient: Sésame Peut contenir : Poisson, Moutarde, Soya, Sulfites, Lait, Oeuf, Crustacés, Blé, Gluten)
Pas inclus dans votre livraison
1.5 cs
Huile*
¼ cc
Sel*
0.13 cc
Poivre*
Ustensiles
Instructions
- 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.
