Quick and Saucy Apricot-Soy Pork Chops
with Fragrant Steamed Rice and Pan Veggies
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
Basmati Rice
(May contain traces of: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
1 unit(s)
Carrot
113 g
Snow Peas
11 g
Asian Sesame Blend
(Contains: Sesame May contain traces of: Milk, Mustard, Peanuts, Tree nuts, Wheat, Sulphites, Soy)
7.5 g
Vegetable Stock Powder
(Contains: Soy, Sulphites May contain traces of: Milk, Mustard, Peanuts, Tree nuts, Sesame, Wheat)
2 tbsp
Ginger-Garlic Puree
(May contain traces of: Milk, Sulphites, Soy)
1 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat May contain traces of: Egg, Milk, Mustard, Crustaceans, Fish, Sesame, Wheat, Sulphites, Soy, Gluten)
2 tbsp
Apricot Spread
(May contain traces of: Egg, Milk, Mustard, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy, Gluten)
2 unit(s)
Green Onion
Not included in your delivery
tbsp
Unsalted Butter*
(Contains: Milk)
tbsp
Oil*
tsp
Salt*
tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F. WOULD BROIL BE BETTER?
Wash and dry all produce. - To a medium pot, add stock powder, half the garlic puree, and 1 1/4 cups (2 1/2 cups) water. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and 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, peel, then halve carrot lengthwise. Cut into 1/8-inch thick half moons.
- Trim snow peas.
- Thinly slice green onions keeping whites and greens separate.
- Heat a large non-stick pan over medium-high.
- While pan heats, pat pork chops dry with paper towels.
- Season with salt, pepper and half the Asian Spice Blend.
- When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry 2-3 min per side, until golden.
- Remove from heat, then transfer pork to an unlined baking sheet.
- Roast in the top of the oven for 8-12 min, until cooked through.**
- Reheat pan over low. Add 1/2 tbsp (1 tbsp) oil, carrots and 1 tbsp (2 tbsp) water. Cook, stirring often for 2-3 min until carrots are tender crisp.
- Add snow peas and remaining Asian Spice Blend. Cook for 2-3 min, stirring often until tender.
- Transfer to a plate and cover to keep warm.
- Reheat pan over low.
- Add 1 tbsp (2 tbsp) buyter and green onion whites. Cook for 30 sec untl fragrant. Remove from heat. Add apricot spead and soy sauce. Stir to combine.
- Fluff rice with a fork. Stir in remaining green onions.
- Divide rice, pork and veggies between plates.
- Spoon apricot sauce over pork.
