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Honey-BBQ Pork Chops

Honey-BBQ Pork Chops

plus Garlicky Rice with Zucchini & Black Beans

Seasoned with honey and fiery, flavorful harissa powder, our sweet and spicy BBQ sauce elevates tender pork chops to new heights. The succulent chops are served with garlicky rice tossed with zucchini and black beans that soak up all the extra flavor. With a sprinkling of fresh scallions over top, this hearty meal is one you’ll keep coming back for!

Protein Smart

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

Total Time35 minutes
Prep Time10 minutes


serving amount

1 clove


2 unit


1 unit


1 unit

Black Beans

½ cup

White Rice

10 ounce

Pork Chops

1 tablespoon

Harissa Powder

4 tablespoon

BBQ Sauce

2 teaspoon


Not included in your delivery



1 tablespoon

Cooking Oil

¼ teaspoon


1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories830 kcal
Fat27 g
Saturated Fat9 g
Carbohydrate94 g
Sugar24 g
Dietary Fiber10 g
Protein42 g
Cholesterol110 mg
Sodium1010 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.


Small pot
Large Pan
Paper Towel
Small Bowl


Start Prep & Cook Rice

• Wash and dry produce. • Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens. • Heat a drizzle of oil in a small pot over medium-high heat. Add garlic and scallion whites; cook, stirring, until fragrant, 30-45 seconds. • Add rice, 3⁄4 cup water (11⁄2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

Finish Prep

• While rice cooks, trim and quarter zucchini lengthwise; cut crosswise into 1⁄4-inch-thick pieces. • Drain and rinse beans.

Cook Zucchini

• Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini and season with salt and pepper; cook, stirring occasionally, until browned and tender, 5-7 minutes. • Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan.

Cook Pork

• Pat pork* dry with paper towels and season all over with 1 tsp harissa powder (2 tsp for 4 servings), salt, and pepper. (Be sure to measure the harissa powder—we sent more!) • Heat a drizzle of oil in pan used for zucchini 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 let rest at least 3 minutes. Wipe out pan and let cool slightly.

Mix Honey BBQ Sauce

• While pork cooks, in a small bowl, whisk BBQ sauce, honey, 1 TBSP water, 1 tsp harissa powder, 1⁄4 tsp sugar, a pinch of salt, and pepper to combine (2 TBSP water, 2 tsp harissa powder, and 1⁄2 tsp sugar for 4 servings). (Save remaining harissa powder for another use.)

Cook Honey BBQ Sauce

• In pan used for pork, bring honey BBQ mixture and 1⁄4 cup water (1/3 cup for 4 servings) to a simmer over medium heat. Cook, stirring occasionally, until slightly reduced, 1-2 minutes. (If glaze seems too thick, add more water 1 tsp at a time.) • Turn off heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Taste and season with salt and pepper.

Finish & Serve

• Fluff rice with a fork; stir in zucchini and beans. Taste and season with salt and pepper if desired. • Slice pork crosswise. • Divide rice between plates. Top with pork. Drizzle honey BBQ sauce over pork; top with scallion greens. Serve.

Pork is fully cooked when internal temperature reaches 145°.