Pineapple Pork Chops with Snap Peas and Jasmine Rice

HelloFresh recipe take 2!

Servings: 2

Ingredients:

• 1 small can of crushed Pineapple

• 2 Boneless Pork Chops

• 6 ounces of Sugar Snap Peas

• Shallots

• ½ cup of Jasmine Rice

• 1 Lime

• Cilantro

• 3 teaspoons of Honey

• Olive Oil

• Salt

• Pepper

1. Wash and dry all produce. Bring ¾ cup of water and a large pinch of salt to a boil in a small pot. Trim any tough ends from snap peas. Peel, halve, and mince your shallot. Cut lime in half. Finely chop cilantro. Drain pineapple, reserving juice, and finely chop fruit.

2. Once water is boiling, add rice to pot. Cover and reduce to a simmer. Cook until tender, 15-20 minutes. Remove from heat and keep covered until meal is ready.

3. In a medium bowl, combine 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 nearly cooked to desired doneness, 4-5 minutes per side. Stir remaining shallot, honey, pineapple juice, and 2 tablespoons of 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. Stir remaining cilantro and a squeeze of lime into rice. Divide between plates, then top with snap peas, pork, glaze, and salsa.