Sweet Mango-Glazed Pork Chops
with Roasted Bok Choy & String Peas
Cooking time
20 minutes
Servings
4
Calories
640 /serving
Pork is suited to sweet accompaniments, and the fruit in question is mango chutney. With a touch of garlic and butter, it makes an easy glaze. The tender chops come over rice studded with sesame-based spices, alongside a kid-friendly selection of veggies.
We will send you:
- 4 Pork chops
- 100g String peas (sugar snap peas or snow peas)
- 340g Bok choy tips
- 4 Garlic cloves
- 320g White rice
- 30g Mango chutney
- 24g Mellow Sesame spices (brown sugar, white sesame, garlic, canola oil, sea salt, ginger, paprika flavour, black pepper, cellulose)
Contains: Milk • Sesame • Sulphites
You will need:
Large pan
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
2 tbsp Butter
1 or 2 Sheet pans
Total Fat
17 g
Saturated Fat
7 g
Sodium
600 mg
Total Carb
78 g
Sugars
9 g
Protein
43 g
Fibre
2 g
Preparation
Cook the rice
- Preheat the oven to 450°F.
- Mince the garlic.
- In a medium pot, heat a drizzle of oil on medium-high. Add ⅓ of the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the rice, 2 ½ cups water, ⅓ of the spices and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, remove the root ends of the bok choy; roughly chop.
- Remove the stem ends of the string peas.
Roast the vegetables
- On a lined sheet pan (use 2 sheet pans if necessary), toss the bok choy and string peas with ½ the remaining garlic, a drizzle of oil, ½ the remaining spices and S&P.
- Roast, stirring halfway, 7 to 9 min., until tender.
Cook & glaze the pork
- Meanwhile, pat the pork dry; season with the remaining spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the pork* and cook, 3 to 5 min. per side, until cooked through.
- Add the mango chutney, remaining garlic, 2 tbsp butter and 2 tbsp water.
- Cook, spooning the sauce over the pork, 2 to 3 min., until glazed.
Plate your dish
- Divide the rice, vegetables and pork (slice beforehand if desired) between your plates.
- Spoon any remaining sauce over the pork. Bon appétit!
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*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
