Saucy Pork Chops
with Asparagus and Garlic Rice
Time to sit back and enjoy. You won't be able to get enough of this savoury, sauce-smothered pork with rice to soak up the trickle of flavour. You deserve this one!
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
¾ cup
Jasmine Rice
56 g
Onion, sliced
6 g
Garlic
227 g
Asparagus
2 tbsp
Vegetarian Oyster Soy Sauce Blend
(Contains Soy, Gluten)
1 tbsp
Brown Sugar
1 tbsp
Sesame Seeds
(Contains Sesame)
1 tbsp
Cornstarch
(Contains Sulphites)
1 tsp
Garlic Salt
(Contains Sulphites)
Not included in your delivery
1.33 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the 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 1/2 tbsp oil (dbl for 4 ppl) then rice and half the garlic. Cook, stirring often, until fragrant, 1 min. Add 1 1/4 cups water (dbl for 4 ppl). Cover and bring to a boil over medium heat. Once boiling, reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.
While rice cooks, heat a large non-stick pan over medium-high heat. Add the sesame seeds to the dry pan. Toast, stirring often, until golden-brown 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
Trim and discard the bottom 1-inch from asparagus. Add asparagus to one side of a baking sheet. Drizzle with 1 tsp oil (dbl for 4 ppl), then season with salt and pepper. Pat the pork dry with paper towels. Season with garlic salt and pepper. Heat the same pan over medium-high, then add 1/2 tbsp oil dbl for 4 ppl). Add pork and pan-fry, until golden, 2-3 min. Transfer pork to the baking sheet with the asparagus. Roast, in the middle of the oven, until asparagus is tender and pork is cooked through, 10-12 min.**
While the pork and asparagus cook, add onions and remaining garlic to the same pan over medium. Cook, stirring occasionally, until onions soften, 3-4 min. While onions cook, whisk together vegetarian oyster-soy sauce, cornstarch, brown sugar and 3/4 cup water (dbl for 4 ppl) in a medium bowl.
Add mixture from the medium bowl to the pan with the onions. Bring to a boil over high, then reduce heat to medium. Cook, stirring often, until the sauce thickens slightly, 3-4 min. Remove the pan from heat. Season with salt and pepper..
Fluff rice with a fork and season with salt. Thinly slice pork. Divide rice between plates. Top with pork and serve asparagus alongside. Drizzle sauce over pork and sprinkle with sesame seeds.
