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Time
35 min
Level
Basic
Author
hellofresh

Pineapple Pork Chops | with Sugar Snap Peas and Jasmine Rice

gluten-free
Note
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Instructions
1
Wash and dry all produce. Bring 1 cup water and a large pinch of salt to a boil in a small pot. Trim any strings or tough ends from snap peas. Halve, peel, and mince shallot. Halve lime. Finely chop cilantro. Drain pineapple, reserving juice; finely chop fruit.
2
Once water is boiling, add rice to pot. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, about 15 minutes. Remove from heat and keep covered until meal is ready.
3
In a medium bowl, toss together pineapple, 2 tsp shallot, half the cilantro, and juice from one lime half. Season with salt and pepper.
4
Heat a drizzle of olive oil in a large pan over medium-high heat. Season pork all over with salt and pepper. Add to pan and cook until it almost reaches desired doneness, 4-5 minutes per side. Stir in remaining shallot, honey, pineapple juice, and 2 TBSP water. Cook until pork is done, another 1-2 minutes. Remove from heat and stir in a squeeze of lime.
5
Transfer pork and glaze to a plate; cover with foil to keep warm. Wipe out pan, then heat a drizzle of olive oil in it over medium-high heat. Add snap peas. Cook, tossing occasionally, until tender but still slightly crisp, 3-5 minutes. Season with salt and pepper.
6
Fluff rice with a fork, then stir in remaining cilantro and a squeeze of lime. Divide between plates, then top with snap peas, pork, glaze, and salsa.
Micro nutrients
Total weight
421.42g
Carbs
56.52g
Dietary fiber
5.01g
Sugar
17.08g
Fats
29.92g
Saturated
9.9g
Poly
3.03g
Mono
14.26g
Trans
0.22g
Proteins
53.69g
Iron
23.1%
Calcium
20.8%
Magnesium
6.2%
Vitamin A
48.12%
Vitamin C
267.89%
Vitamin B6
7.34%
Vitamin D
0mg
Vitamin B12
0mg
Sodium
58.05%
Potassium
46.29%
Cholesterol
94.7%
Percentages are based on a diet of 2000 calories a day.
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