An Asian-inspired dish that’s just as good (and better for you!) than restaurant style. Pork chops are roasted with a sweet and salty honey-soy glaze and served with blistered snow peas, bell peppers, carrots, and scallions. Nutty basmati rice provides a hearty base to the flavorful dish.
Ingredients
- 2 pork chops
- 3/4 cup rice
- 4 oz snow peas
- 1 red bell pepper
- 1 carrot
- 2 scallions
- 3 tbsp soy sauce
- 2 tbsp honey
- 1 tsp Dijon mustard
- 2 tbsp olive oil
Directions
- Preheat oven to 425 degrees. Bring 1 ½ cup water to a boil with 1/2 teaspoon salt. Trim the peas, peel and thinly slice the carrot, cut the scallions into 2-inch pieces. Seed and remove the white veins from the pepper and thinly slice.
- Add the rice to the boiling water. Reduce the heat to low, cover and cook for 15 minutes. Remove off the heat and keep covered. No peeking!
- On a foil-lined baking sheet, toss the vegetables with 1 tablespoon olive oil, 1 tablespoon soy sauce, salt and pepper. Roast in the oven for 15 minutes, tossing halfway through.
- Heat 1 tablespoon olive oil in a pan over medium-high heat. Season the pork chops with salt and pepper. Sear for 3-4 minutes on each side until golden brown. Once seared, place them on the baking sheet with the vegetables and roast for 5 minutes, until no longer pink in the center.
- While the pork and veggies roast, add the honey, mustard, and remaining soy sauce to the pan where you cooked the pork chops. Cook over medium heat, until slightly thickened.
- Finish: Fluff the rice with a fork. Serve with the veggies on top. Slice the pork into ¼-inch slices against the grain and top with the soy glaze.
