Hot Honey Peach Pork Chops
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Hot Honey Peach Pork Chops

Hot Honey Peach Pork Chops

with Rice & Lemony Roasted Veggies

Sugar and spice and everything nice; that’s what these hot honey peach pork chops are made of! Hot honey is swirled with peach jam, butter, and lemon juice in a sticky-sweet glaze for pork. Roasted carrots and zucchini are tossed with lemon zest and a pinch of chili flakes, then paired with buttery rice on the side. Spicy-sweet and perfectly balanced—these pork chops will leave you simply s(peach)less!

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

6 ounce


1 unit


1 unit


½ cup

Jasmine Rice

10 ounce

Pork Chops

½ ounce

Hot Honey

1 unit

Peach Jam

2 unit

Chicken Stock Concentrate

1 teaspoon

Chili Flakes

Not included in your delivery



4 teaspoon

Cooking Oil

2 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories720 kcal
Fat34 g
Saturated Fat13 g
Carbohydrate73 g
Sugar25 g
Dietary Fiber5 g
Protein32 g
Cholesterol120 mg
Sodium840 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
Baking Sheet
Medium Bowl
Large Pan
Paper Towel



• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and dice carrots into ½-inch pieces. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Zest and quarter lemon.

Cook Rice

• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to a low simmer. Cook, covered, until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Roast Veggies

• Toss carrots on one side of a baking sheet (spread out across entire sheet for 4 servings) with a drizzle of oil, salt, and pepper. Roast on top rack for 10 minutes. • Remove sheet from oven. Carefully toss zucchini on empty side with a drizzle of oil, salt, and pepper. (For 4, leave carrots roasting; toss zucchini on a second sheet and roast on middle rack.) Return to oven until veggies are tender and lightly browned, 10-15 minutes more. • Let veggies cool 2 minutes; transfer to a medium bowl. Toss with lemon zest and chili flakes to taste.

Cook Pork

• Meanwhile, pat pork* dry with paper towels. Season all over with salt and pepper. • Heat a large 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 pork to a plate to rest.

Make Sauce

• In pan used for pork, stir together hot honey, jam, stock concentrates, ¼ cup water (½ cup for 4 servings), and juice from one lemon wedge (two wedges for 4). Increase heat to medium high and bring sauce to a simmer. Cook, stirring constantly, until thickened, 2-3 minutes. Remove from heat and stir in 1 TBSP butter (2 TBSP for 4); season with salt and pepper. • Transfer pork to pan with sauce; turn to coat.

Finish and Serve

• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper to taste. • Divide rice, veggies, and pork between plates. Spoon any remaining sauce over pork. Serve with remaining lemon wedges on the side.

Pork is fully cooked when internal temperature reaches 145°.