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.
Pork Chops, boneless
Soy Sauce(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)
Red Chili Pepper
Sugar Snap Peas, trimmed
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!