Mandarin Chili Pork Chops
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Mandarin Chili Pork Chops

Mandarin Chili Pork Chops

with Rice & Roasted Zucchini-Carrot Medley

There's something about coming home to a pork chop dinner that’s so old-school satisfying. And this one’s got some new-school flavors: garlicky roasted carrots and zucchini with a crusty, pan-seared chop and a sweet, savory, and bright mandarin-chili sauce. It’s all served over fluffy cooked rice, sprinkled with scallion greens and more velvety sauce. School’s out!


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

Total Time30 minutes
Prep Time10 minutes


serving amount

1 unit


6 ounce


2 unit


1 unit

Mandarin Orange

½ cup

Jasmine Rice

1 teaspoon

Garlic Powder

1 unit

Chicken Stock Concentrate

2 ounce

Sweet Thai Chili Sauce

2 tablespoon

Soy Sauce

(Contains Soy, Wheat)

1 tablespoon


10 ounce

Pork Chops

Not included in your delivery

4 teaspoon

Cooking Oil

1 teaspoon


1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories700 kcal
Fat27 g
Saturated Fat9 g
Carbohydrate79 g
Sugar30 g
Dietary Fiber5 g
Protein33 g
Cholesterol105 mg
Sodium2060 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
Paper Towel
Large Pan



• Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry produce. • Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Halve mandarin. Trim and thinly slice scallions, separating whites from greens.

Cook Rice & Roast Veggies

• 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 to a low simmer. Cook, covered, until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. • While rice cooks, toss zucchini and carrots on a baking sheet with a large drizzle of oil, garlic powder, salt, and pepper. Roast on middle rack until browned and tender, 18-20 minutes.

Make Sauce

• While veggies roast, in a medium bowl, whisk together juice from whole mandarin (both for 4 servings), stock concentrate, chili sauce, soy sauce, half the cornstarch (all for 4), ½ cup water (1 cup for 4), and 1 tsp sugar (2 tsp for 4).

Cook Pork

• 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 pork to a plate. Wipe out pan.

Finish Sauce & Coat Pork

• Heat a drizzle of oil in pan used for pork over medium-high heat. Add scallion whites and cook, stirring occasionally, until fragrant and soft, 30-60 seconds. • Add mandarin chili sauce. Reduce heat to medium; cook, stirring occasionally, until sauce begins to thicken, 2-4 minutes. Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. • Add pork to sauce and turn to coat.

Finish & Serve

• Fluff rice with a fork; season with salt and pepper. • Divide rice and veggies between plates. Top rice with pork and drizzle with any remaining sauce. Garnish with scallion greens and serve.

Pork is fully cooked when internal temperature reaches 145°.