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BBQ-Rubbed Pork Chops

BBQ-Rubbed Pork Chops

with Spicy Plum Relish & Cilantro-Lime Forbidden RIce

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Rated 3.2 / 4out of 1716 ratings
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Our smoky BBQ spice rub pairs unexpectedly well with sweet hoisin sauce for a sweet-and-spicy pork chop glaze. Tangy, juicy plum and jalapeño mirror that same flavor combo in a vibrant, sweet relish on top. Tender Swiss chard is folded into hearty forbidden rice for a colorful and tasty side.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time40 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Pork Chops

1 tablespoon

Hoisin Sauce

(ContainsSoy, Wheat)

1 teaspoon

BBQ Spice Rub

1 unit


1 unit


1 bunch


1 unit

Red Onion

1 unit


3 cup

Black Thai Rice

1 bunch

Swiss Chard

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2715.416 kJ
Calories649 kcal
Fat21 g
Carbohydrate68 g
Dietary Fiber9 g
Protein51 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pan
Instructionsarrow up iconarrow up icon
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Preheat oven to 400 degrees. Halve, peel, and finely chop the red onion.

Cook the Rice
Cook the Rice

Start the cilantro-lime forbidden rice: heat 1 tablespoon olive oil in a medium pot over medium heat. Add the red onion and cook, tossing, 4-5 minutes, until softened. Season with salt and pepper. Add the forbidden rice and toss to coat. Add 1 ½ cups water and a large pinch of salt to the pot, bring to a boil, then cover and reduce to a simmer for 30-35 minutes, until tender.

Prep Ingredients
Prep Ingredients

Meanwhile, prep ingredients: halve, pit, and finely dice the plum. Halve the lime. Chop the cilantro. Mince the jalapeño, removing the seeds if you prefer less heat. Thinly slice the Swiss chard, including the stems, into ribbons.

Make the Plum Salsa
Make the Plum Salsa

Make the plum salsa: in a small bowl, combine the diced plum, the juice of half the lime, a pinch of cilantro, and as much jalapeño as you dare. Season with salt and pepper.

Cook the Pork
Cook the Pork

Cook the pork: heat 1 tablespoon oil in a large oven-proof pan over medium-high heat. Season the pork on all sides with the BBQ spice rub, salt, and pepper. Add pork chops to the pan and cook 2-3 minutes per side, until golden brown but not yet cooked through.

Finish the Pork
Finish the Pork

Brush or spoon the hoisin sauce on top of the pork chops. Transfer the pan to the oven to finish cooking for 5-6 minutes, until just barely pink in the center. Alternately, if you don’t have an oven-proof pan, transfer the pork to a baking sheet and cook as directed. Set pork aside to rest for 5 minutes.

Add Swiss Chard to the Rice
Add Swiss Chard to the Rice

Once the rice is cooked, stir the Swiss chard. Cover, and steam for 5 minutes, then stir in the remaining cilantro and a squeeze of lime. Season with salt and pepper.