Hoisin-Glazed Pork Chops

Name: Hoisin-Glazed Pork Chops with Sesame Slaw Salad
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 2 unit Scallions; 1 clove Garlic; 1 unit Baby Lettuce; 4 ounce Red Cabbage and Carrot Mix; 1.5 ounce Sesame Dressing; 10 ounce Pork Chops; 2 tablespoon Hoisin Sauce; 5 teaspoon White Wine Vinegar; 1 tablespoon Sesame Oil; ¼ teaspoon Sugar; 2 teaspoon Cooking Oil; Salt; Pepper

with Sesame Slaw Salad

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One of our favorite ways to add tons of flavor to any protein in mere minutes? Whipping up a delectable glaze. Here, we blend savory-sweet hoisin sauce with sesame oil, vinegar, garlic, and scallions, then spoon the mixture over pork chops just before serving. It’s paired with a crunchy, savory sesame slaw-style salad, and garnished with a zippy shower of crisp scallion greens. Now THAT’S what we call a winning dinner idea!

Tags:

New

•Calorie Smart

•Carb Smart

Allergens:

Soy

•Sesame

•Wheat

The quantities provided above are averages only.

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

Total Time30 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

2 unit

Scallions

1 clove

Garlic

1 unit

Baby Lettuce

4 ounce

Red Cabbage and Carrot Mix

1.5 ounce

Sesame Dressing

(Contains: Soy, Sesame, Wheat)

10 ounce

Pork Chops

2 tablespoon

Hoisin Sauce

(Contains: Soy, Wheat, Sesame)

5 teaspoon

White Wine Vinegar

1 tablespoon

Sesame Oil

(Contains: Sesame)

Not included in your delivery

¼ teaspoon

Sugar

2 teaspoon

Cooking Oil

Salt

Pepper

Nutrition Values

/ per serving

Calories460 kcal

Fat27 g

Saturated Fat6 g

Carbohydrate27 g

Sugar20 g

Dietary Fiber3 g

Protein28 g

Cholesterol90 mg

Sodium950 mg

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.

Utensils

•Large Bowl

•Paper Towel

•Large Pan

•Aluminum Foil

Instructions

PDF

• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Trim and discard root end from lettuce; roughly chop leaves.

• In a large bowl, combine cabbage and carrot mix, half the scallion greens, half the dressing (you’ll use the rest later), and ¼ tsp sugar (½ tsp for 4 servings); toss to coat. Season with salt and pepper.

• Pat pork* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. • Turn off heat; transfer to a cutting board and tent with foil to keep warm. Wipe out pan and let cool slightly.

• Heat a drizzle of oil in same pan over medium-low heat. Add garlic and scallion whites; cook, stirring, until fragrant, 30-60 seconds. • Stir in ¼ cup water (1⁄3 cup for 4 servings), hoisin, vinegar, and half the sesame oil (all for 4). Bring to a simmer; cook until sauce has slightly thickened, 2-4 minutes. Season lightly with pepper.