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Sweet Soy-Glazed Pork

Sweet Soy-Glazed Pork

with Roasted Veggies and Rice

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Soy and honey: they’re a dynamic ingredient duo that never fails to deliver. One’s got big savory bass notes that bring the oomph. The other is sticky and sweet, satisfying everyone’s cravings. Here, they’re simmered together and drizzled over pork with rice and a mix of snow peas, carrots, and peppers—a finishing touch to a brightly colored, balanced meal.

Tags:Gluten-free
Allergens:SoyWheat

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 unit

Red Bell Pepper

2 unit

Carrots

4 unit

Scallions

1.5 cup

Basmati Rice

16 ounce

Snow Peas

24 ounce

Pork Chops

3 tablespoon

Soy Sauce

(ContainsSoy, Wheat)

2 teaspoon

Honey

2 teaspoon

Dijon Mustard

2 unit

Chicken Stock Concentrate

Not included in your delivery

4 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3054 kJ
Calories730 kcal
Fat17 g
Saturated Fat5 g
Carbohydrate92 g
Sugar22 g
Dietary Fiber8 g
Protein48 g
Cholesterol95 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.
Utensils
Utensilsarrow down iconarrow down icon
Pot
Baking Sheet
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Preheat oven to 425 degrees. Bring 2¾ cups water and a pinch of salt to a boil in a medium pot. Core and seed bell peppers, then thinly slice. Peel carrots, then slice into thin rounds. Cut white and light green parts of scallions into 2-inch pieces. Set scallion greens aside.

2

Once water is boiling, add rice to pot. Cover and reduce to a simmer. Cook until tender, 15-20 minutes. Remove from heat and keep covered. Meanwhile, toss carrots, bell peppers, snow peas, and scallion pieces with a large drizzle of oil and a pinch of salt and pepper on a baking sheet. Roast in oven until tender, 15-20 minutes.

3

Heat a large drizzle of oil in a large pan over medium-high heat. Pat pork dry with a paper towel and season all over with salt and pepper. Add to pan and cook until nicely browned, 2-3 minutes per side. Transfer to baking sheet with veggies. Roast in oven until cooked through, 4-5 minutes. Let rest 5 minutes after removing from oven.

4

While pork and veggies roast, stir together soy sauce, honey, mustard, stock concentrates, and ½ cup water in pan you cooked pork in over medium heat. Bring to a simmer, then let bubble until reduced by about half, 4-5 minutes.

5

Meanwhile, thinly slice scallion greens. TIP: Scallions can bruise if cut too aggressively. Try to slice them with a front-to-back motion (rather than chopping up and down) with your sharpest knife.

6

Divide rice between plates and top with veggies and pork. Drizzle with glaze. Garnish with scallion greens and serve.