Mandarin Chili Pork Chops

🥘 Ingredients

• black pepper
• butter
  2 tsp
• carrot
  12 oz
• chicken stock concentrate
  2 unit
• cooking oil
  4 tsp
• cornstarch
  1 tbsp
• edamame
  8 oz
• garlic powder
  2 tsp
• jasmine rice
  1.5 c
• mandarin orange
  2 unit
• pork chops
  20 oz
• salt
• scallions
  4 unit
• soy sauce
  4 tbsp
• sugar
  2 tsp
• sweet thai chili sauce
  4 oz
• zucchini
  2 unit

1. 

   1

   Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry all produce. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Trim, peel, and cut carrot on a diagonal into ½-inch-thick pieces. Halve mandarin orange . Trim and thinly slice scallions , separating whites from greens.

   zucchini: 2 unit, carrot: 12 oz, mandarin orange: 2 unit, scallions: 4 unit
2. 

   2

   In a small pot, combine jasmine rice , 1¼ cups water, and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook, covered, until rice is tender, ⏱️ 15 minutes to ⏱️ 18 minutes . Keep covered off heat until ready to serve. While rice cooks, toss the zucchini and carrot on a baking sheet with a large drizzle of cooking oil , garlic powder , salt , and black pepper . Roast on middle rack until browned and tender, ⏱️ 18 minutes to ⏱️ 20 minutes .

   jasmine rice: 1.5 c, salt, cooking oil: 4 tsp, garlic powder: 2 tsp, salt, black pepper
3. 

   3

   In a medium bowl, whisk together the juice from the mandarin, chicken stock concentrate , sweet thai chili sauce , soy sauce , half the cornstarch , ½ cup water, and sugar (using 1 tsp for 2 servings).

   chicken stock concentrate: 2 unit, sweet thai chili sauce: 4 oz, soy sauce: 4 tbsp, cornstarch: 1 tbsp, sugar: 2 tsp
4. 

   4

   Pat pork chops dry with paper towels and season all over with salt and black pepper . Heat a drizzle of oil in a large pan over medium-high heat. Add the pork and cook until browned and cooked through, ⏱️ 4 minutes to ⏱️ 6 minutes per side. Turn off heat; transfer pork to a plate. Wipe out the pan.

   pork chops: 20 oz, salt, black pepper
5. 

   5

   Heat a drizzle of oil in the same pan over medium-high heat. Add the sliced scallion whites and edamame ; cook, stirring occasionally, until fragrant and soft, ⏱️ 30 seconds to ⏱️ 60 seconds . Add the mandarin chili sauce mixture from step 3. Reduce heat to medium; cook, stirring occasionally, until sauce begins to thicken, ⏱️ 2 minutes to ⏱️ 4 minutes . Turn off heat. Stir in butter until melted. Add the pork to the sauce and turn to coat.

   edamame: 8 oz, butter: 2 tsp
6. 

   6

   Fluff the cooked rice with a fork; season with salt and black pepper to taste. Divide the rice and roasted vegetables between plates. Top the rice with the pork and drizzle with the remaining sauce. Garnish with the scallion greens and serve.

   salt, black pepper