with Snap Peas and Jasmine Rice

By Hello Fresh

Cooking Time: 35 mins.

Servings: 4

Nutrition: 580 Calories

Ingredients:

• Sugar Snap Peas- 12 oz
• Shallot- 1
• Lime- 2
• Cilantro- ¼ oz
• Pineapple- 2 Packs
• Jasmine Rice- 1 Cup
• Pork Chops- 24 oz
• Honey- 4 tsp

1. Prep ingredients. Wash and dry all produce. Bring ¾ cup 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 shallot. Cut lime in half. Finely chop cilantro. Drain pineapple, reserving juice, and finely chop flesh.

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

3 MAKE SALSA In a medium bowl, combine pineapple, 2 tsp shallot, half the cilantro, and juice from one lime half. Season with salt and pepper.

4 COOK PORK 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 COOK SNAP PEAS 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 FINISH AND PLATE 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.