Hoisin-Sriracha Pork Chops

Name: Hoisin-Sriracha Pork Chops with Roasted Broccoli and Ginger Rice
Total time: 35 min
Yield: 2
Cuisine: 0
Ingredients: 1 thumb Ginger; 16 ounce Broccoli Florets; 1 cup Jasmine Rice; 4 tablespoon Hoisin Sauce; 1 teaspoon Sriracha; 24 ounce Pork Chops; 4 teaspoon Vegetable Oil; 1 tablespoon Butter; ½ teaspoon Sugar; Salt; Pepper

with Roasted Broccoli and Ginger Rice

Recipe Development TeamPublished on December 31, 2018

4.2

(390 customers rated)

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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.

Tags:

Spicy

Allergens:

Soy

•Wheat

•Milk

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 Time35 minutes

Prep Time

DifficultyEasy

Ingredients

/ serving 4 people

1 thumb

Ginger

16 ounce

Broccoli Florets

1 cup

Jasmine Rice

4 tablespoon

Hoisin Sauce

(Contains: Soy, Wheat)

1 teaspoon

Sriracha

24 ounce

Pork Chops

Not included in your delivery

4 teaspoon

Vegetable Oil

1 tablespoon

Butter

(Contains: Milk)

½ teaspoon

Sugar

Salt

Pepper

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.

Utensils

•Medium Pot

•Large Pan

•Small Bowl

Instructions

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.

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.

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.

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.

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.

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.