Hoisin-Sriracha Pork Chops
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Hoisin-Sriracha Pork Chops

Hoisin-Sriracha Pork Chops

with Roasted Broccoli and Ginger Rice

In this twist on your classic protein, starch, and veg, a hoisin-sriracha glaze adds a layer of sweet and spicy flavor to tender pork chops. On the side, jasmine rice is steamed with sizzly ginger to give it an aromatic punch, and broccoli is simply roasted until the edges are browned and crispy and stems are tender.


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

Total Time35 minutes


/ serving 4 people

1 thumb


16 ounce

Broccoli Florets

1 cup

Jasmine Rice

4 tablespoon

Hoisin Sauce

(Contains Soy, Wheat)

1 teaspoon


24 ounce

Pork Chops

Not included in your delivery

4 teaspoon

Vegetable Oil

1 tablespoon


(Contains Milk)

½ teaspoon


Kosher Salt



Nutrition Values

/ per serving
Energy (kJ)2218 kJ
Calories530 kcal
Fat15 g
Saturated Fat6 g
Carbohydrate58 g
Sugar11 g
Dietary Fiber3 g
Protein40 g
Cholesterol105 mg
Sodium450 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.


Medium Pot
Large Pan
Small Bowl



Adjust rack to upper position and preheat oven to 450 degrees. Wash and dry all produce. Peel ginger, then mince or grate until you have 1 TBSP. Cut broccoli into bite-sized pieces.

Cook Rice

Heat a large drizzle of oil in a medium, lidded pot over medium-high heat. Add ginger. Cook, tossing, until fragrant, 2-3 minutes. Add rice, 1¾ cups water, and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, about 15 minutes. Keep covered until ready to serve.

Roast Broccoli

Meanwhile, toss broccoli on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast, tossing halfway through, until browned and tender, about 20 minutes.

Make Glaze and Cook Pork

In a small bowl, combine hoisin, sriracha, ½ tsp sugar, and 3 TBSP water. Pat pork dry with paper towels; 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.

Glaze Pork

Add glaze to pan and bring to a gentle simmer. Cook, spooning glaze over pork, until coated, about 30 seconds. Season with salt and pepper. Turn off heat.

Finish and Serve

Fluff rice with a fork and stir in 1 TBSP butter; season with salt and pepper. Divide rice and broccoli between plates. Top rice with pork and any remaining glaze.