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Seared Pork & Sweet Chili Glaze
with White Rice & Sautéed Vegetables
35 MIN
+$0.95/serving
2 Servings
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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NutritionPER SERVING
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Calories740 Cals (est.)
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fresh
ingredients
Title
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2 Skin-On Salmon Fillets
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½ cup Long Grain White Rice
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1 Tbsp Soy Sauce
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6 oz Carrots
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2 Scallions
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2 cloves Garlic
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3 Tbsps Sweet Chili Sauce
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1 Tbsp Sesame Oil
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½ lb Broccoli
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1 Tbsp Rice Vinegar
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1 tsp Black & White Sesame Seeds
time-saving
tips & techniques
step-by-step
instructions
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.
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 fish & serve your dish
Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 minutes. Add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the fish, 1 to 2 minutes, or until coated and cooked through.* Turn off the heat. Serve the cooked rice topped with the cooked vegetables and cooked fish (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 fish.
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.
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 fish & serve your dish
Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 minutes. Add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the fish, 1 to 2 minutes, or until coated and cooked through.* Turn off the heat. Serve the cooked rice topped with the cooked vegetables and cooked fish (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 fish.
Tips from Home Chefs