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Honey-Pepper Double Pork Chops
with Stir-Fried Veggies and Jasmine Rice
Honey-pepper stir-fries are fabulous eaten fresh at the restaurant, but fall flat when it's takeout. Get the best of both worlds by making this stir-fry at home for convenience and taste!
Ingredients: Pork chop • Sweet bell pepper • Jasmine rice • Yellow onion • Carrots • Soy sauce-mirin blend (salted mirin (glucose, fermented rice extract, water, salt), water, soy sauce (soybean, maltodextrin, salt), salt, natural flavour (autolyzed yeast), citric acid, potassium sorbate, sodium benzoate) (soy) • Green onion • Honey • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor).
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
680 g
Pork Chops, boneless
¾ cup
Jasmine Rice
4 tbsp
Soy Sauce Mirin Blend
(Contains Soy May contain Soy, Wheat, Egg, Sulphites, Tree nuts, Mustard, Gluten, Crustaceans, Sesame, Milk, Fish)
1 unit(s)
Honey
113 g
Onion, sliced
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Peanuts, Triticale, Tree nuts, Sesame, Soy, Wheat, Milk, Sulphites, Mustard)
1 unit(s)
Sweet Bell Pepper
2 unit(s)
Green Onion
1 unit(s)
Chicken Broth Concentrate
113 g
Carrot, julienned
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Using a strainer, rinse rice until water runs clear.
- Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE:
- Reduce heat to low if water is boiling over.) Remove from heat. Set aside, still covered.
- Meanwhile, thinly slice green onions.
- Core, then cut pepper into 1/4-inch slices.
- Combine soy sauce mirin blend, honey, broth concentrate, half the Cream Sauce Spice Blend and 1/4 cup (1/3 cup) water in a medium bowl.
- Pat pork dry with paper towels. Season with salt and pepper. Add pork to a plate. Sprinkle remaining Cream Sauce Spice Blend all over pork.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then pork. Pan-fry until golden-brown, 4-6 min per side.** (TIP: If pork is browning too quickly, reduce heat to medium.)
- Remove from heat, then transfer pork to a cutting board. Cover loosely with foil to rest, 3-5 min.
- Reheat the same pan over medium-high heat (NOTE: Use high heat for 4 ppl).
- When hot, add 1 tbsp (2 tbsp) oil, then peppers, carrots and sliced onions. Season with salt and pepper. Cook, stirring often, until tender, 4-5 min.
- Remove from heat, then transfer to a plate. Cover to keep warm.
- Add soy sauce mixture to the same pan. Bring to a simmer over medium heat. Cook, stirring often, until sauce thickens slightly, 2-3 min.
- Fluff rice with a fork, then stir in half the green onions.
- Thinly slice pork. Add any pork resting juices to pan with sauce.
- Divide rice between bowls.
- Top with veggies, pork and sauce from the pan.
- Sprinkle remaining green onions over top.
If you've opted for double pork, prepare and cook it in the same way the recipe instructs you to cook the regular portion of pork. Work in batches, if necessary.