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Glazed Pork Chops
with Pineapple and Veggie Fried Rice
Say 'Aloha' to tropical flavours sure to brighten your palate! Sweet and sticky pork chops top better-than-takeout fried rice with family-friendly veggies like sweet bell peppers and peas!
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.
Ingredients
340 g
Pork Chops, boneless
1 tsp
Garlic Salt
¾ cup
Basmati Rice
160 g
Sweet Bell Pepper
95 g
Pineapple
2 unit
Green Onion
56 g
Edamame
(Contains Soy)
2 tbsp
Sweet Chili Sauce
2 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat your broiler to high. Wash and dry all produce. Add 1 ¼ cups water (dbl for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. While water comes to a boil, core, then cut peppers into ½-inch pieces. Cut pineapple into ½-inch pieces. Thinly slice green onions. Pat pork dry with paper towels, then season with half the garlic salt and pepper.
Add rice to the pot of boiling water. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.
While rice cooks, heat a large non-stick pan over medium-high heat. When hot, add ½ tbsp oil (dbl for 4 ppl), then pork. Pan-fry, until golden-brown, 1-2 min per side. Remove pan from heat then transfer pork to a foil-lined baking sheet. Spread half the sweet chili sauce over tops of pork. Broil in the middle of the oven, until cooked through, 9-11 min.
While pork cooks, heat the same pan over medium-high. When hot, add ½ tbsp oil (dbl for 4 ppl), then peppers and edamame. Cook, stirring occasionally, until tender-crisp, 4-5 min. Add pineapple. Cook, stirring often, until warmed through, 1-2 min. Season with remaining garlic salt and pepper, then stir to combine. Remove pan from heat, then transfer pineapple mixture to a plate.
Fluff rice with a fork. Heat the same pan over medium-high. When hot, add ½ tbsp oil (dbl for 4 ppl), then rice. Cook, stirring often, until liquid has been absorbed and rice begins to brown, 2-3 min. Add soy sauce, pineapple mixture, half the green onions, remaining sweet chili sauce and any pork juices from the baking sheet. Stir together until warmed through, 1-2 min.
Thinly slice pork. Divide pineapple fried rice between plates. Top with pork and sprinkle with remaining green onions.
