Cal Smart Sweet Heat Pork
with Steamed Rice and Charred Veggies
The dynamic flavour duo of sweet and heat cannot be beat! Tangy whole grain mustard brings an already-exciting recipe to the next level!
Calorie Smart (650kcal or less) is based on a per-serving calculation of the recipe's kilocalorie amount.
Tags:
Calorie Smart
•New
Allergens:
Senf
•Soja
•Hvede
•Schwefeldioxide und Sulfite
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time35 minutes
Cooking Time8 minutes
DifficultyEasy
Ingredients
serving amount
340 g
Pork Chops, boneless
¾ cup
Basmati Rice
2 unit(s)
Shanghai Bok Choy
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Yellow Onion
1 tsp
Garlic Salt
1 tbsp
Whole Grain Mustard
2 tbsp
Sweet Chili Sauce
1 tbsp
Soy Sauce
Not included in your delivery
1 tbsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Calories640 kcal
Fat13 g
Saturated Fat2.5 g
Carbohydrate82 g
Sugar15 g
Dietary Fiber5 g
Protein49 g
Cholesterol105 mg
Sodium1400 mg
Potassium1250 mg
Calcium200 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Small Bowl
•Large Non-Stick Pan
•Paper Towel
Cooking Steps
1
- Add 1 1/4 cups (2 1/2 cups) water and half the garlic salt 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, 12-14 min.
Remove from heat. Set aside, still covered.
2
- Meanwhile, cut bok choy into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)
- Core, then cut pepper into 1/4-inch slices.
- Peel, then cut onion into 1/4-inch slices.
- Add sweet chili sauce, whole grain mustard, half the soy sauce and 1/3 cup (1/2 cup) water to a small bowl. Stir to mix.
3
- Heat a large non-stick pan over medium-high heat. When hot, 1/2 tbsp (1 tbsp) oil then peppers and onions. Season with salt and pepper. Cook, stirring often until tender and lightly charred, 2-4 min.
- Add bok choy and 2 tbsp (4 tbsp) water. Cook, stirring often until tender, 1-2 min. Remove from heat and stir in remaining soy sauce.
- Transfer to a plate and cover to keep warm.
4
- Pat pork dry with paper towels.
- Season with remaining garlic salt and pepper.
- Heat the same pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil then pork. Cover and cook until golden-brown, 2-3 min per side.
5
- Add sauce mixture to pan and flip pork chops to coat and until sauce is warm and pork is cooked through, 1-2 min.**
6
- Fluff rice with fork. Stir in veggies.
- Thinly slice pork.
- Divide rice between plates.
- Top with pork.
- Spoon sauce from pan over pork.
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