Zesty Fig-Glazed Pork Chops
with Buttery Pan Veggies- Soy
- Sulphites
- Milk
- Sesame
- Soy
- Fish
- Egg
- Mustard
- Wheat
- Sulphites
- Gluten
- Milk
- Crustaceans
- Tree nuts
- May contain traces of allergens
- Triticale
- Peanuts
This recipe is the epitome of a sweet and savoury success. Sweet fig spread glazes over juicy pork chops to ensure that the whole family can get 'figgy' with dinner tonight! Ingredients: Pork chop • Zucchini • Carrots • Parboiled rice • Sugar snap peas • Fig spread (sugars (sugar, glucose, dried figs), water, modified corn starch, salt, pectin, citric acid, ascorbic acid, potassium sorbate, sodium benzoate) • Chicken stock powder (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) (soy) • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites).
Ingredients
340 g
Pork Chops, boneless
¾ cup
Parboiled Rice
113 g
Sugar Snap Peas
1 unit(s)
Carrot
2 tbsp
Fig Spread
(Contains: Sesame, Soy, Fish, Egg, Mustard, Wheat, Sulphites, Gluten, Milk, Crustaceans, Tree nuts, May contain traces of allergens)
1 tbsp
Chicken Stock Powder
(Contains: Mustard, Sesame, Soy, Wheat, Triticale, Milk, Sulphites, Tree nuts, Peanuts, May contain traces of allergens, Soy)
1 tbsp
Zesty Garlic Blend
(Contains: Wheat, Peanuts, Mustard, Tree nuts, Triticale, Milk, Sesame, Sulphites, Soy, May contain traces of allergens, Sulphites)
1 unit(s)
Zucchini
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Add stock powder, 1 1/4 cups (2 1/2 cups) water, and 1 tbsp (2 tbsp) butter to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 16-18 min.
- Remove from heat. Set aside, still covered.
- Peel, then quarter carrot lengthwise. Cut into 1/4-inch quarter-moons.
- Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
- Trim sugar snap peas.
- Heat a large non-stick pan over medium-high heat.
- While the pan heats, pat pork chops dry with paper towels. Season with half the Zesty Garlic Blend, salt and pepper.
- When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry until golden, 1-2 min per side, then transfer pork to a foil-lined baking sheet. Reserve fat in pan.
- Spread fig spread over pork chops.
- Broil in the middle of the oven until lightly charred and cooked through, 8-12 min.**
- While pork broils, reheat the same pan (with residual fat) over medium.
- Add carrots, zucchini, remaining Zesty Garlic Blend and 1/3 cup (1/2 cup) water. Season with salt and pepper. Cook, stirring often until liquid has abosrbed and veggies begin to soften, 2-4 min.
- Add snap peas, and 1 tbsp (2 tbsp) butter. Season with salt and pepper. Cook, stirring often, until butter is melted and veggies are tender-crisp, 1-2 min.
- Fluff rice with a fork.
- Divide rice, pork and veggies between plates.
- Pour any pork juices from baking dish over rice, if desired.
