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Soy, Maple and Ginger-Glazed Double Pork Chops
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Soy, Maple and Ginger-Glazed Double Pork Chops

Soy, Maple and Ginger-Glazed Double Pork Chops

with Stir-Fried Veggies

We've added maple syrup to the classic combo of soy and ginger to bring out a hint of caramel when these succulent pork chops are broiled. The caramelization theme continues with mixed veggies stir-fried in a little bit of soy sauce. Rice is plated underneath the pork and veggies to catch all the toasty flavours!

Allergens:
Soy
Sulphites
Wheat
Milk

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

680 g

Pork Chops, boneless

2 tbsp

Maple Syrup

2 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

¾ cup

Basmati Rice

1 unit(s)

Sweet Bell Pepper

2 tbsp

Ginger-Garlic Puree

2 unit(s)

Green Onion

1 tsp

Cornstarch

1 unit(s)

Chicken Broth Concentrate

2 unit(s)

Shanghai Bok Choy

1 tbsp

Zesty Garlic Blend

(Contains Sulphites)

Not included in your delivery

0.38 tsp

Salt*

0.13 tsp

Pepper*

1 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp

Oil*

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Nutrition Values

Calories930 kcal
Fat23 g
Saturated Fat8 g
Carbohydrate88 g
Sugar20 g
Dietary Fiber5 g
Protein88 g
Cholesterol230 mg
Sodium1880 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

Medium Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Paper Towel
Aluminum Foil
Small Bowl

Instructions

Cook rice
1

Before starting, preheat the broiler to high.Wash and dry all produce. Stir together rice, broth concentrate, half the ginger-garlic puree, 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt in a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.

Prep glaze and start pork
2

Stir together maple syrup, 4 tsp (8 tsp) soy sauce, 1 tsp (2 tsp) cornstarch and 3 tbsp (6 tbsp) water in a small bowl until combined. (NOTE: This is your glaze mixture.)Heat a large non-stick pan over medium-high heat. While the pan heats, pat pork dry with paper towels. Season with salt and Zesty Garlic Blend.When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry until golden-brown, 1-2 min per side. (NOTE: Pork will finish cooking in step 3.)Remove from heat.Transfer pork to a foil-lined baking sheet.

Cook glaze and finish pork
3

Return the same pan to medium.When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.Add remaining ginger-garlic puree. Cook, stirring often, until fragrant, 30 sec. Add glaze mixture. Cook, stirring often, until glaze comes to a simmer and thickens slightly, 2-3 min.Transfer to a clean small bowl.Drizzle 1 tbsp glaze over each pork chop.Broil pork in the middle of the oven until cooked through, 8-10 min.**Carefully wipe the pan clean.

Prep veggies
4

Meanwhile, thinly slice green onions.Cut bok choy into 1-inch pieces.Core, then cut pepper into 1/2-inch pieces.

Stir-fry veggies
5

Reheat the same pan (from step 3) over medium-high.When hot, add 1/2 tbsp (1 tbsp) oil, then peppers and bok choy. Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min.Add half the green onions, then drizzle remaining soy sauce over veggies. Season with salt and pepper, to taste. Cook, stirring often, until fragrant, 30 sec-1 min.

Finish and serve
6

Fluff rice with a fork. Divide rice between plates. Top with veggies, then pork. Drizzle any juices from the baking sheet over pork. Drizzle remaining glaze over pork. Sprinkle with remaining green onions.

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