Cal Smart Honey Pork Chops
with Snap Peas and Garlicky Rice
Sweet and savoury meet in our honey-glazed pork chops with pan-fried snap peas. Bold garlic, zesty green onions and sweet honey lighten up this homemade riff on a takeout fave.
Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pork Chops, boneless
¾ cup
Basmati Rice
113 g
Sugar Snap Peas
1 unit(s)
Green Onion
1 unit(s)
Garlic, cloves
2 tbsp
Honey
2 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
1 tbsp
Cornstarch
2 tsp
Sriracha
Not included in your delivery
1 tbsp
Oil*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat oven to 425°F.Wash and dry all produce. Peel, then mince or grate garlic. Heat a medium pot over medium heat. When hot, add 1 tsp (2 tsp) oil, then rice and garlic. Cook, stirring often, until fragrant, 1-2 min. Add 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt and bring to a boil over high. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.
Meanwhile, trim snap peas.Thinly slice green onion.
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 tsp (2 tsp) oil, then pork. Pan-fry until golden, 2-3 min per side. Transfer pork to an unlined baking sheet. Roast in the middle of the oven until cooked through, 8-10 min.**
Reheat the same pan over medium-high. When hot, add 1 tsp (2 tsp) oil, then snap peas. Season with salt and pepper. Cook, stirring often, until tender-crisp, 3-4 min. Remove from heat. Transfer snap peas to a plate, then cover to keep warm.
Whisk together honey, soy sauce, cornstarch and 2/3 cup (1 1/3 cups) water in a medium bowl. When snap peas are done, add honey mixture to the same pan. Bring to a boil over medium-high. Once boiling, cook, stirring often, until sauce thickens slightly, 2-3 min.
When pork is done, transfer to a cutting board and let rest, 3-5 min. Thinly slice. Fluff rice with a fork, then stir in half the green onions. Divide rice between plates. Top with snap peas, pork and sauce. Sprinkle with remaining green onions.Drizzle sriracha over top, if desired.
