Hot Honey Peach Pork Chops

Name: Hot Honey Peach Pork Chops with Rice & Lemony Roasted Veggies
Yield: 2 servings
Ingredients: 1 unit Peach Jam; 6 oz Carrot; 1 Zucchini; 12 oz Pork Chop; 1/2 cup Rice; 2 unit Chicken Stock Concentrate; 1 Lemon; 3/4 oz Honey; 1 tsp Red Pepper Flakes; 1 tbsp Butter, tbsp; 3 tsp Cooking Oil, tsp

with Rice & Lemony Roasted Veggies

By Recipe0 System

Sugar and spice and everything nice; that’s what these hot honey peach pork chops are made of! Mike’s Hot Honey is swirled with peach jam, butter, and lemon juice for a sticky-sweet glaze for pork. Roasted carrots and zucchini are tossed with lemon zest and a pinch of chili flakes, then paired with buttery rice on the side. Spicy-sweet and perfectly balanced—these pork chops will leave you simply s(peach)less!

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 unit Peach Jam
6 oz Carrot
1 Zucchini
12 oz Pork Chop
1/2 cup Rice
2 unit Chicken Stock Concentrate
1 Lemon
3/4 oz Honey
1 tsp Red Pepper Flakes
1 tbsp Butter, tbsp
3 tsp Cooking Oil, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position (top and middle positions for 4 servings) and preheat to 425 degrees. Wash and dry produce.

Trim, peel, and dice carrots into ½-inch pieces. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Zest and quarter lemon.
2

In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to a low simmer. Cook, covered, until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3

Toss carrots on one side of a baking sheet (spread out across entire sheet for 4 servings) with a drizzle of oil, salt, and pepper. Roast on top rack for 10 minutes.

Remove sheet from oven. Toss zucchini on empty side with a drizzle of oil, salt, and pepper. (For 4, leave carrots roasting; toss zucchini on a second sheet and roast on middle rack.) Return to oven until veggies are tender and lightly browned, 10-15 minutes more.

Let cool 2 minutes; transfer veggies to a medium bowl. Toss with lemon zest and chili flakes to taste.
4

Meanwhile, pat pork* dry with paper towels. Season all over with salt and pepper.

Heat a large drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side.

Turn off heat; transfer pork to a plate to rest.
5

In pan used for pork, stir in hot honey, jam, stock concentrates, ¼ cup water (½ cup for 4 servings), and juice from one lemon wedge (two wedges for 4). Increase heat to medium high and bring sauce to a simmer. Cook, stirring constantly, until thickened, 2-3 minutes. Remove from heat and stir in 1 TBSP butter (2 TBSP for 4); season with salt and pepper.

Transfer pork to pan with sauce; turn to coat.
6

Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper to taste.

Divide rice, veggies, and pork between plates. Spoon any remaining sauce over pork. Serve with remaining lemon wedges on the side.

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