Soy-Marinated Pork

Soy-Marinated Pork

with Crunchy Potato, Sugar Snap Peas and Carrot Medley

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Crunchy sugar snap peas and crispy creamy potatoes peppered with carrots and mint? This fresh side is paired with a soy-marinated pork to make the ultimate weeknight dinner.


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

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

340 g

Pork Chops, boneless

2 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

340 g

Yukon Potato

2 unit

Green Onions

10 g


1 unit

Red Chili Pepper

56 g


227 g

Sugar Snap Peas, trimmed

1 tbsp

Balsamic Vinegar


1.5 tbsp


Not included in your delivery



Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2167 kJ
Calories518 kcal
Fat12 g
Saturated Fat3 g
Carbohydrate62 g
Sugar24 g
Dietary Fiber9 g
Protein45 g
Cholesterol80 mg
Sodium1063 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Bowl
Instructionsarrow up iconarrow up icon
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Preheat the oven to 450°F (to roast the potatoes and snap peas). Start prepping when your oven comes up to temperature!


Roast the potatoes: Wash and dry all produce. Cut the potatoes into 1/2-inch cubes. Toss the potatoes on a baking sheet with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until golden-brown, 25-28 min.


Roast the snap peas: Chop the sugar snap peas into 1/2-inch pieces. Toss the snap peas on another baking sheet with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until tender, 8-10 min.


Marinate the pork: Meanwhile, in a medium bowl, stir together the soy sauce, honey and 1/2 bottle vinegar (1 bottle for 4 people). Add the pork chops and stir to coat. Set aside.


Prep: Thinly slice the green onions. Finely chop the mint. Finely chop the chili (if using), removing the seeds for less heat.


Cook the pork: Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the pork. (Reserve the marinade - we'll use it to make a sauce!) Sear the pork chops until golden-brown and cooked through, 4-5 min per side. (TIP: Inserting a thermometer into the cooked pork should display an internal temperature of 160°F.) Set the pork aside on a plate.


Make the sauce: Add the marinade, green onion, carrot and as much chili as you like to the pan. Boil until slightly thickened and veggies soften, 2-3 min.


Make the salad: In a large bowl, combine the roasted sugar snap peas, roasted potatoes and veggie mixture. Toss to combine.


Finish and serve: Divide the veggies between plates and top with the pork. Enjoy!