Mike’s Hot Honey® Peach Pork Chops

Name: Mike’s Hot Honey® Peach Pork Chops with Rice & Lemony Roasted Veggies
Yield: 2 servings
Ingredients: 1 unit Peach Jam; 6 oz Carrot; 1 Zucchini; 1/2 cup Rice; 2 unit Chicken Stock Concentrate; 1 Lemon; 10 oz Pork Chop; 3/4 oz Honey; 1 tsp Red Pepper Flakes; 3 tsp Cooking Oil, tsp; 1 tbsp Butter, tbsp; tsp Salt, tsp; tsp Black Pepper, 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! 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
1/2 cup Rice
2 unit Chicken Stock Concentrate
1 Lemon
10 oz Pork Chop
3/4 oz Honey
1 tsp Red Pepper Flakes
3 tsp Cooking Oil, tsp
1 tbsp Butter, tbsp
tsp Salt, tsp
tsp Black Pepper, 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 Mike’s 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.

Pork is fully cooked when internal temperature reaches 145°.

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