Seared Pork & Sweet Chili Glaze with White Rice & Sautéed Vegetables

Seared Pork & Sweet Chili Glaze

with White Rice & Sautéed Vegetables

35 MIN
2 Servings
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    From the Test Kitchen

    The star of this dish is the vibrant soy and sweet chili glaze we’re spooning over our pork chops as they sear in the pan, which imbues it with all of the deliciously bright, savory flavors. To soak up the rich glaze, we’re serving the pork alongside fluffy white rice and vegetables sautéed with an aromatic duo of garlic and scallions.
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    • Nutrition
      PER SERVING
    • Calories
      670 Cals (est.)
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    fresh
    ingredients
    Seared Pork & Sweet Chili Glaze with White Rice & Sautéed Vegetables
    Title
    • 2 Boneless, Center-Cut Pork Chops
    • ½ cup Long Grain White Rice
    • 6 oz Carrots
    • 2 Scallions
    • 2 cloves Garlic
    • ½ lb Broccoli
    • 1 Tbsp Soy Sauce
    • 3 Tbsps Sweet Chili Sauce
    • 1 Tbsp Sesame Oil
    • 1 tsp Black & White Sesame Seeds
    • 1 Tbsp Rice Vinegar
    time-saving
    tips & techniques
    Prepare the ingredients & make the glaze
    1 Prepare the ingredients & make the glaze

    Wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, whisk together the soy sauce, sweet chili sauce, vinegar, and 2 tablespoons of water.

    Cook the rice
    2 Cook the rice

    In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    Cook the vegetables
    3 Cook the vegetables

    Meanwhile, in a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the sliced carrots and broccoli florets; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add 1/3 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are softened and the water has cooked off. Add the chopped garlic and sliced white bottoms of the scallions (if the pan seems dry, add a drizzle of olive oil). Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to a bowl; taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.  

    Cook the pork & serve your dish
    4 Cook the pork & serve your dish

    Pat the pork dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes. Flip and cook 4 minutes, or until browned. Add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the pork, 1 to 2 minutes for medium (the center may still be slightly pink), or until cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. Once rested, slice crosswise. Serve the cooked rice topped with the cooked vegetables and sliced pork (including any glaze from the pan). Garnish with the sliced green tops of the scallions and sesame seeds. Enjoy! 

    *The USDA recommends a minimum safe cooking temperature of 145°F for pork.

    Tips from Home Chefs

    Prepare the ingredients & make the glaze
    1 Prepare the ingredients & make the glaze

    Wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, whisk together the soy sauce, sweet chili sauce, vinegar, and 2 tablespoons of water.

    2 Cook the rice

    In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    Cook the rice
    Cook the vegetables
    3 Cook the vegetables

    Meanwhile, in a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the sliced carrots and broccoli florets; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add 1/3 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are softened and the water has cooked off. Add the chopped garlic and sliced white bottoms of the scallions (if the pan seems dry, add a drizzle of olive oil). Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to a bowl; taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.  

    4 Cook the pork & serve your dish

    Pat the pork dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes. Flip and cook 4 minutes, or until browned. Add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the pork, 1 to 2 minutes for medium (the center may still be slightly pink), or until cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. Once rested, slice crosswise. Serve the cooked rice topped with the cooked vegetables and sliced pork (including any glaze from the pan). Garnish with the sliced green tops of the scallions and sesame seeds. Enjoy! 

    *The USDA recommends a minimum safe cooking temperature of 145°F for pork.

    Cook the pork & serve your dish
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