Soy, Maple and Ginger-Glazed 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!
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
2 tbsp
Maple Syrup
2 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
¾ cup
Basmati Rice
200 g
Zucchini
160 g
Sweet Bell Pepper
15 g
Ginger
1 unit
Garlic, cloves
2 unit
Green Onion
1 tsp
Cornstarch
1 unit
Chicken Broth Concentrate
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
Cooking Steps
Before starting, preheat the broiler to high. Wash and dry all produce. Ginger Guide for Step 3 (dbl for 4 ppl): 1 tsp mild, 2 tsp medium and 1 tbsp extra! Peel, then mince or grate garlic.Stir together rice, broth concentrate, half the garlic, 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) 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 the pot from heat. Set aside, still covered.
Meanwhile, peel, then mince or grate 2 tsp ginger (dbl for 4 ppl).Stir together maple syrup, 4 tsp soy sauce, 1 tsp cornstarch and 3 tbsp water (dbl all for 4 ppl) 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 pepper. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden-brown, 1-2 min per side. (NOTE: Pork will finish cooking in step 3.)Remove the pan from heat. Transfer pork to a foil-lined baking sheet.
Return the same pan to medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add 2 tsp ginger. (NOTE: Reference ginger guide.) 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 glaze 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. Halve zucchini lengthwise, then cut into 1/4-inch half-moons. Core, then cut pepper into 1/2-inch pieces.
Heat the same pan (from step 3) over medium-high. When is hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers and zucchini. Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min. Add remaining garlic and 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 plate. Sprinkle with remaining green onions.
