Sweet Chili-Lime Glazed Pork Chops

Name: Sweet Chili-Lime Glazed Pork Chops with Sweet Potato-Carrot Jumble, Sesame Seeds & Lime
Total time: 35 min
Yield: 2
Cuisine: East Asia
Ingredients: 2 unit Sweet Potatoes; 9 ounce Carrots; 1 unit Red Onion; 1 teaspoon Garlic Powder; 2 unit Scallions; 1 unit Lime; 10 ounce Pork Chops; 2 tablespoon Hoisin Sauce; 1 ounce Sweet Thai Chili Sauce; 4 tablespoon Sweet Soy Glaze; 1 tablespoon Sesame Seeds; Salt; Pepper; 4 teaspoon Cooking Oil

with Sweet Potato-Carrot Jumble, Sesame Seeds & Lime

Recipe Development TeamPublished on May 08, 2024

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Sweet Thai chili sauce, sweet soy glaze, and hoisin team up for a spicy-sweet-umami triple threat atop these juicy pan-seared pork chops. On the side is a colorful caramelized jumble of roasted sweet potatoes, red onion, and carrots showered with nutty sesame seeds for crunchy contrast. Before serving, a sprinkle of fresh scallions and squeeze of lime juice tops off this boldly seasoned, veggie-forward meal.

Tags:

Protein Smart

Allergens:

Soy

•Wheat

•Sesame

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 Time15 minutes

DifficultyMedium

Ingredients

serving amount

2 unit

Sweet Potatoes

9 ounce

Carrots

1 unit

Red Onion

1 teaspoon

Garlic Powder

2 unit

Scallions

1 unit

Lime

10 ounce

Pork Chops

2 tablespoon

Hoisin Sauce

(Contains: Soy, Wheat)

1 ounce

Sweet Thai Chili Sauce

4 tablespoon

Sweet Soy Glaze

(Contains: Soy, Wheat, Sesame)

1 tablespoon

Sesame Seeds

(Contains: Sesame)

Not included in your delivery

Salt

Pepper

4 teaspoon

Cooking Oil

Nutrition Values

/ per serving

Calories680 kcal

Fat23 g

Saturated Fat6 g

Carbohydrate86 g

Sugar45 g

Dietary Fiber11 g

Protein33 g

Cholesterol90 mg

Sodium1510 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

•Peeler

•Baking Sheet

•Paper Towel

•Large Pan

•Aluminum Foil

Instructions

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Dice sweet potatoes into ½-inch pieces. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Halve, peel, and cut onion into 1-inch-thick wedges.

• Toss sweet potatoes, carrots, and onion on a baking sheet with a large drizzle of oil, garlic powder, salt, and pepper. (For 4 servings, divide between two sheets; roast on top and middle racks, swapping rack positions halfway through.) • Roast on top rack until browned and tender, 18-20 minutes.

• Meanwhile, trim and thinly slice scallions, separating whites from greens. Quarter lime.

• 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; cook until browned and cooked through, 4-6 minutes per side. • Turn off heat; transfer to a cutting board and cover with foil to keep warm. Wipe out pan and let cool slightly.

• Heat a drizzle of oil in same pan over medium-low heat. Add scallion whites; cook, stirring occasionally, until fragrant and tender, 2-3 minutes. • Stir in hoisin, chili sauce, ¼ cup water (1/3 cup for 4 servings), 2½ TBSP sweet soy glaze (5 TBSP for 4), and juice from half the lime. (Be sure to measure the sweet soy glaze—we sent more!) • Cook, stirring occasionally, until sauce has slightly thickened, 2-3 minutes. Taste and season with salt and pepper if desired.

• Slice pork crosswise. • Divide pork and sweet potato–carrot jumble between plates in separate sections. Spoon sauce over pork. • Sprinkle sesame seeds over sweet potato–carrot jumble. Garnish everything with scallion greens and serve with remaining lime wedges on the side.

Pork is fully cooked when internal temperature reaches 145°.