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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.

Allergens:Soy/SojaWheat/BléSulphites/Sulfite

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

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

Mint

1 unit

Red Chili Pepper

56 g

Carrot

227 g

Sugar Snap Peas, trimmed

1 tbsp

Balsamic Vinegar

(ContainsSulphites/Sulfite)

1.5 tbsp

Honey

Not included in your delivery

unit

Oil*

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
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 450°F (to roast the potatoes and snap peas). Start prepping when your oven comes up to temperature!

2

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.

3

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.

4

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.

5

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

6

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.

7

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.

8

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

9

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