Soy, Maple and Ginger-Glazed Double Pork Chops
with Stir-Fried Veggies
We've added maple syrup to the classic combo of soy and ginger to bring out a hint of caramel when these succulent pork chops are broiled. The caramelization theme continues with mixed veggies stir-fried in a little bit of soy sauce. Rice is plated underneath the pork and veggies to catch all the toasty flavours!
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
2 tbsp
Maple Syrup
2 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
¾ cup
Basmati Rice
1 unit(s)
Sweet Bell Pepper
2 tbsp
Ginger-Garlic Puree
2 unit(s)
Green Onion
1 tsp
Cornstarch
1 unit(s)
Chicken Broth Concentrate
2 unit(s)
Shanghai Bok Choy
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
Not included in your delivery
0.38 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, preheat the broiler to high.Wash and dry all produce. Stir together rice, broth concentrate, half the ginger-garlic puree, 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt in a medium pot. Cover and bring to a boil over high heat. 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.
Stir together maple syrup, 4 tsp (8 tsp) soy sauce, 1 tsp (2 tsp) cornstarch and 3 tbsp (6 tbsp) water in a small bowl until combined. (NOTE: This is your glaze mixture.)Heat a large non-stick pan over medium-high heat. While the pan heats, pat pork dry with paper towels. Season with salt and Zesty Garlic Blend.When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry until golden-brown, 1-2 min per side. (NOTE: Pork will finish cooking in step 3.)Remove from heat.Transfer pork to a foil-lined baking sheet.
Return the same pan to medium.When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.Add remaining ginger-garlic puree. Cook, stirring often, until fragrant, 30 sec. Add glaze mixture. Cook, stirring often, until glaze comes to a simmer and thickens slightly, 2-3 min.Transfer to a clean small bowl.Drizzle 1 tbsp glaze over each pork chop.Broil pork in the middle of the oven until cooked through, 8-10 min.**Carefully wipe the pan clean.
Meanwhile, thinly slice green onions.Cut bok choy into 1-inch pieces.Core, then cut pepper into 1/2-inch pieces.
Reheat the same pan (from step 3) over medium-high.When hot, add 1/2 tbsp (1 tbsp) oil, then peppers and bok choy. Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min.Add half the green onions, then drizzle remaining soy sauce over veggies. Season with salt and pepper, to taste. Cook, stirring often, until fragrant, 30 sec-1 min.
Fluff rice with a fork. Divide rice between plates. Top with veggies, then pork. Drizzle any juices from the baking sheet over pork. Drizzle remaining glaze over pork. Sprinkle with remaining green onions.
