HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSaucy Pork Chops
Saucy Pork Chops

Saucy Pork Chops

with Asparagus and Garlic Rice

Read more

Time to sit back and enjoy. You won't be able to get enough of this savoury, sauce-smothered pork with rice to soak up the trickle of flavour. You deserve this one!

Tags:QuickFamily Friendly

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

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Pork Chops, boneless

¾ cup

Jasmine Rice

56 g

Onion, sliced

6 g


227 g


2 tbsp

Vegetarian Oyster Soy Sauce Blend

(ContainsSoy, Gluten)

1 tbsp

Brown Sugar

1 tbsp

Sesame Seeds


1 tbsp



1 tsp

Garlic Salt


Not included in your delivery

1.33 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories690 kcal
Fat16 g
Saturated Fat3 g
Carbohydrate86 g
Sugar11 g
Dietary Fiber4 g
Protein49 g
Cholesterol105 mg
Sodium1530 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.
Utensilsarrow down iconarrow down icon
Garlic Press
Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Baking Sheet
Paper Towel
Medium Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

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 heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl) then rice and half the garlic. Cook, stirring often, until fragrant, 1 min. Add 1 1/4 cups water (dbl for 4 ppl). Cover and bring to a boil over medium heat. Once boiling, reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.


While rice cooks, heat a large non-stick pan over medium-high heat. Add the sesame seeds to the dry pan. Toast, stirring often, until golden-brown 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.


Trim and discard the bottom 1-inch from asparagus. Add asparagus to one side of a baking sheet. Drizzle with 1 tsp oil (dbl for 4 ppl), then season with salt and pepper. Pat the pork dry with paper towels. Season with garlic salt and pepper. Heat the same pan over medium-high, then add 1/2 tbsp oil dbl for 4 ppl). Add pork and pan-fry, until golden, 2-3 min. Transfer pork to the baking sheet with the asparagus. Roast, in the middle of the oven, until asparagus is tender and pork is cooked through, 10-12 min.**


While the pork and asparagus cook, add onions and remaining garlic to the same pan over medium. Cook, stirring occasionally, until onions soften, 3-4 min. While onions cook, whisk together vegetarian oyster-soy sauce, cornstarch, brown sugar and 3/4 cup water (dbl for 4 ppl) in a medium bowl.


Add mixture from the medium bowl to the pan with the onions. Bring to a boil over high, then reduce heat to medium. Cook, stirring often, until the sauce thickens slightly, 3-4 min. Remove the pan from heat. Season with salt and pepper..


Fluff rice with a fork and season with salt. Thinly slice pork. Divide rice between plates. Top with pork and serve asparagus alongside. Drizzle sauce over pork and sprinkle with sesame seeds.