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

Soy, Maple and Ginger-Glazed 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

340 g

Pork Chops, boneless

2 tbsp

Maple Syrup

2 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

¾ cup

Basmati Rice

200 g

Zucchini

160 g

Sweet Bell Pepper

15 g

Ginger

1 unit

Garlic, cloves

2 unit

Green Onion

1 tsp

Cornstarch

1 unit

Chicken Broth Concentrate

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

Calories710 kcal
Fat18 g
Saturated Fat6 g
Carbohydrate87 g
Sugar21 g
Dietary Fiber4 g
Protein48 g
Cholesterol125 mg
Sodium1520 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. Ginger Guide for Step 3 (dbl for 4 ppl): 1 tsp mild, 2 tsp medium and 1 tbsp extra! Peel, then mince or grate garlic.Stir together rice, broth concentrate, half the garlic, 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) 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 the pot from heat. Set aside, still covered.

Prep glaze and start pork
2

Meanwhile, peel, then mince or grate 2 tsp ginger (dbl for 4 ppl).Stir together maple syrup, 4 tsp soy sauce, 1 tsp cornstarch and 3 tbsp water (dbl all for 4 ppl) 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 pepper. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden-brown, 1-2 min per side. (NOTE: Pork will finish cooking in step 3.)Remove the pan from heat. Transfer pork to a foil-lined baking sheet.

Cook soy-maple-ginger glaze and finish pork
3

Return the same pan to medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add 2 tsp ginger. (NOTE: Reference ginger guide.) 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 glaze 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. Halve zucchini lengthwise, then cut into 1/4-inch half-moons. Core, then cut pepper into 1/2-inch pieces.

Stir-fry veggies
5

Heat the same pan (from step 3) over medium-high. When is hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers and zucchini. Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min. Add remaining garlic and 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 plate. Sprinkle with remaining green onions.