Honey-Lime Glazed Pork Chops

over Cilantro Rice, Carrots & Green Beans

40 MIN

+$1.99/serving 2 Servings

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with Boneless Chicken Breast Pieces

From the Test Kitchen

In this dish, tender pork chops are cooked in a honey-lime glaze with jalapeño pepper and piquant garlic for bold, spicy-sweet flavor. They're served over a bed of brown rice (studded with a duo of sautéed vegetables) and garnished with a topping of crunchy toasted pepitas.
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Nutrition

PER SERVING
Calories

650 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Boneless Chicken Breast Pieces
½ cup Brown Rice
6 oz Carrots
6 oz Green Beans
2 cloves Garlic
1 Jalapeño Pepper
2 tsps Honey
2 Tbsps Raw Pepitas
1 Lime
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
¼ cup Cilantro Sauce
½ oz Pickled Peppadew Peppers

step-by-step

instructions

Cook Along

1 Cook the rice

In a medium pot, combine the rice, a big pinch of salt, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

2 Prepare the ingredients & make the glaze

Meanwhile, wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Peel the carrots and thinly slice on an angle. Cut off and discard any stem ends from the green beans; halve crosswise. Roughly chop the peppadew peppers. Halve the lime crosswise. Cut off and discard the stem of the jalapeño pepper. Halve lengthwise; remove the ribs and seeds, then small dice. Thoroughly wash your hands immediately after handling. In a bowl, combine the honey, the juice of both lime halves, and 1 tablespoon of water.

3 Toast the pepitas

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pepitas; season with salt and pepper. Cook, stirring constantly, 1 to 3 minutes, or until toasted (be careful, as the pepitas may pop as they toast). Transfer to a paper towel-lined plate and immediately season with salt. Wipe out the pan.

4 Cook the vegetables & finish the rice

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly softened. Add the halved green beans; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until softened. Turn off the heat. Transfer to the pot of cooked rice; add the cilantro sauce and chopped peppadew peppers. Stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan.

5 Cook the chicken & serve your dish

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the glaze (carefully, as the liquid may splatter), chopped garlic, and as much of the sliced jalapeño pepper as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 3 to 4 minutes, or until the chicken is coated and cooked through. Turn off the heat. Serve the finished rice topped with the cooked chicken (including any glaze from the pan). Garnish with the toasted pepitas. Enjoy!