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

Seared Pork & Sweet Chili Glaze

with White Rice & Sautéed Vegetables

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. 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.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
15 Minute Meals
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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 them 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.
CLICK FOR RECIPE CARD

See Plans
  • Nutrition
    PER SERVING
  • Calories
    740 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Seared Pork & Sweet Chili Glaze with White Rice & Sautéed Vegetables
Title
  • 2 Boneless, Center-Cut Pork Chops
  • 1 Tbsp Soy Sauce
  • ½ cup Long Grain White Rice
  • 6 oz Carrots
  • 2 Scallions
  • 2 cloves Garlic
  • 3 Tbsps Sweet Chili Sauce
  • ½ lb Broccoli
  • 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

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. 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 coated and cooked to your desired degree of doneness.* Turn off the heat. 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

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. 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 coated and cooked to your desired degree of doneness.* Turn off the heat. 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
Browse Steps
1 of 4