Soy Glazed Pork with Blistered Asian Vegetables and Rice

Serving Size: 2
Total Time:

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.


  • 2 pork chops
  • 1 tsp Dijon mustard
  • 2 Tbsp honey
  • 3 Tbsp soy sauce
  • 2 scallions
  • 1 carrot
  • 1 red bell pepper
  • 4 Ounce snow peas
  • 0.75 cup rice
  • 2 Tbsp olive oil


  1. 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.
  2. 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!
  3. 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.
  4. 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.
  5. 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.
  6. 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.