Seared Pork Chops & Chipotle Mayo with Red Rice, Snap Peas & Hot Honey

Seared Pork Chops & Chipotle Mayo

with Red Rice, Snap Peas & Hot Honey

40 MIN
2 Servings
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Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

A pair of irresistibly spicy-sweet condiments lend exciting, bold flavor to this dish: fiery chipotle chile paste mixed with creamy mayo is spooned over seared pork, while a crowd-pleasing duo of honey and crushed red pepper dresses our hearty side of red and wild rice tossed with snap peas.
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  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
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fresh
ingredients
Seared Pork Chops & Chipotle Mayo with Red Rice, Snap Peas & Hot Honey
Title
  • 2 Boneless, Center-Cut Pork Chops
  • ½ cup Red Rice Blend
  • 4 oz Sugar Snap Peas
  • 1 Tbsp Red Wine Vinegar
  • 2 Tbsps Mayonnaise
  • 2 tsps Chipotle Chile Paste
  • 2 Tbsps Grated Cotija Cheese
  • 4 tsps Honey
  • ¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
How To: Prep Sugar Snap Peas
How to Cook Your Grains "Pasta" Style
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the hot honey:
1 Prepare the ingredients & make the hot honey:

Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the snap peas. Pull off and discard the tough string that runs the length of each pea pod. In a bowl, whisk together the honey (kneading the packet before opening), vinegar, 1 tablespoon of warm water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. 

Cook the rice & peas:
2 Cook the rice & peas:

Add the rice to the pot of boiling water and cook, uncovered, 28 minutes. Add the prepared peas and continue to cook 2 to 4 minutes, or until tender and the peas are bright green. Turn off the heat. Drain thoroughly and return to the pot. 

Cook the pork:
3 Cook the pork:

Once the rice has cooked about 10 minutes, pat the pork dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned pork and cook 4 to 6 minutes per side, or until browned and cooked through.* Transfer to a cutting board and let rest at least 5 minutes.  

*An instant-read thermometer should register 145°F.

Make the chipotle mayo:
4 Make the chipotle mayo:

While the pork rests, in a bowl, combine the mayonnaise, 1 teaspoon of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be.

Finish the rice & serve your dish:
5 Finish the rice & serve your dish:

Add the hot honey to the pot of cooked rice and peas; stir to combine. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the sliced pork over the finished rice. Top the pork with the chipotle mayo. Garnish with the cheese. Enjoy!

Tips from Home Chefs

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Seared Pork Chops & Chipotle Mayo

Prepare the ingredients & make the hot honey:
1 Prepare the ingredients & make the hot honey:

Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the snap peas. Pull off and discard the tough string that runs the length of each pea pod. In a bowl, whisk together the honey (kneading the packet before opening), vinegar, 1 tablespoon of warm water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. 

2 Cook the rice & peas:

Add the rice to the pot of boiling water and cook, uncovered, 28 minutes. Add the prepared peas and continue to cook 2 to 4 minutes, or until tender and the peas are bright green. Turn off the heat. Drain thoroughly and return to the pot. 

Cook the rice & peas:
Cook the pork:
3 Cook the pork:

Once the rice has cooked about 10 minutes, pat the pork dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned pork and cook 4 to 6 minutes per side, or until browned and cooked through.* Transfer to a cutting board and let rest at least 5 minutes.  

*An instant-read thermometer should register 145°F.

4 Make the chipotle mayo:

While the pork rests, in a bowl, combine the mayonnaise, 1 teaspoon of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be.

Make the chipotle mayo:
Finish the rice & serve your dish:
5 Finish the rice & serve your dish:

Add the hot honey to the pot of cooked rice and peas; stir to combine. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the sliced pork over the finished rice. Top the pork with the chipotle mayo. Garnish with the cheese. Enjoy!

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