Mandarin Chili Pork Chops
with Rice & Roasted Zucchini-Carrot Medley
- Soy
- Wheat
- Milk
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!
Ingredients
½ tablespoon
Cornstarch
6 ounce
Carrot
2 ounce
Sweet Thai Chili Sauce
1 unit
Zucchini
1 unit
Chicken Stock Concentrate
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
1 unit
Mandarin Orange
2 unit
Scallions
¾ cup
Jasmine Rice
1 teaspoon
Garlic Powder
10 ounce
Pork Chops
Not included in your delivery
1 teaspoon (tsp)
Sugar
teaspoon (tsp)
Black Pepper
4 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
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.
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 garlic powder, a large drizzle of oil, salt, and pepper. Roast on middle rack until browned and tender, 18-20 minutes.
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).
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.
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.
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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the mandarin chili sauce, finding it delicious and flavorful. Some found it too sweet; consider reducing sugar for a more balanced taste 🍲.
- Ease of prep: Most found it easy to make, though a few noted the pork needed longer cooking time than instructed for proper doneness.
- Suggestions: For crispier veggies, roast at a slightly lower temperature or reduce cooking time. Consider adding more citrus flavor to boost the mandarin taste.
- Portions: Several mentioned wanting more vegetables and less rice. Some found the pork chops on the smaller side.
- Texture: A few noted the zucchini became mushy; try salting it first to remove excess moisture before roasting.
Reviews from our home cooks
That sauce was amazing though. It made quite a lot, and we ate every drop. It was wonderful on the pork and the rice. The veggies were great too and went extremely well with the meal. Loved the whole meal.
Such a great healthier option. The veggies and rice were good. Pork was tender and the mandarin chili sauce was tasty and out of this world. It was also an easier meal to prepare.
Very good! The hubs doesn't like zucchini and still ate it. The chili pork chops stole the show! And, there was plenty of sauce!
Very good recipe. Cooked rice in chicken broth. Cooked pork chops 3/2 minutes/side. Veggies could have cooked longer--not as caramelized as I would have liked.
This was awesome. The sauce was incredible. I substituted GF soy sauce to make it gluten free. We also liked the combination of carrots and zucchini.
This dish was so good it got all thumbs up and a request to get it again if it pops up on the menu! The only downside is that it has very little to almost imperceptible heat from the chili pepper. This was why most of us loved it and only a slight downside for the one outlier.
It was good, & the roasted zucchini/carrot mix was a nice change of pace for the veg; it just didn't compare to the hot honey peach pork we'd just had in the previous box.
I really liked this recipe, especially the sauce. I only wish the pork chops were slightly larger.
Yummy. Really great flavor. Wish the pork chops were thick style so they'd have stayed a bit juicier/ more tender.
Delicious! This recipe had the right amount of sauce. Other recipes have not had ample sauce, this one was just perfect
