Sriracha Glazed Pork Chop Dinner with Bánh Mì Lunch

This recipe is all about making the most of your cooking effort. You’ll prepare a delicious sriracha-soy glazed pork chop dinner served with fluffy basmati rice and tender sugar snap peas. The glaze is sweet, spicy and savory, coating the juicy pork chops perfectly.

But that’s not all-the extra pork and a few prepped ingredients are transformed into a Vietnamese-style bánh mì sandwich for lunch the next day. With pickled carrots, fresh cilantro and a sriracha sour cream spread, it’s a meal that keeps on giving. Cook once, eat twice!

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

2 unit CarrotsView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

24 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Thai Seasoning BlendView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1.5 ounce HoneyView ingredient guideLike ingredientDislike ingredient

6 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

6 ounce Sugar Snap PeasView ingredient guideLike ingredientDislike ingredient

2 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Wash and dry all produce. Trim and thinly slice scallions, separating white and green parts. Melt butter in a small pot over medium-high heat. Add ¾ cup water and a pinch of salt. Bring to a boil, then stir in rice. Cover, reduce heat to low and simmer until tender, about 15 minutes.
2. Meanwhile, peel carrots. Use a peeler to shave carrots into ribbons over a medium bowl, rotating until you reach the cores; discard cores. Add vinegar, sugar, salt and pepper to the carrots. Toss to coat, cover with plastic wrap and refrigerate until ready to assemble lunch.
3. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Pat pork chops dry with paper towels; season all over with salt, pepper and Thai seasoning blend. Add to the pan and cook until browned, 2-3 minutes per side. Transfer pork to one side of a foil-lined baking sheet.
4. Add scallion whites to the same pan (still over medium-high heat). Cook until softened, about 30 seconds. Stir in soy sauce, honey, 1 tablespoon water and up to 4 teaspoons sriracha (to taste; reserve remaining sriracha for lunch). Scrape up any browned bits from the pan bottom. Simmer until thick and sticky, about 2 minutes. If sauce becomes too thick, stir in another 1-2 tablespoons water. Remove from heat and stir in sesame oil.
5. Trim tough ends from snap peas. Place snap peas on the empty side of the baking sheet with pork. Toss with a drizzle of vegetable oil and season with salt and pepper. Set aside ⅓ of the glaze in a small bowl for lunch. Brush the tops of the pork chops with half the remaining glaze. Roast on the middle rack until snap peas are tender and pork reaches desired doneness, 7-10 minutes.
6. Fluff rice with a fork; stir in half the scallion greens. Season with salt and pepper. Divide rice between plates. Arrange two pork chops on top (reserve the rest for lunch). Add snap peas alongside. Spoon remaining glaze over everything. Garnish with remaining scallion greens. Store leftover ingredients for lunch assembly the next morning.
7. The next morning: Split baguettes lengthwise. Thinly slice reserved pork. Spread reserved glaze on baguette bottoms, then layer pork on top. Tear cilantro leaves from stems; scatter over pork along with pickled carrots. Spread baguette tops with sour cream and remaining sriracha. Close sandwiches, wrap and refrigerate until ready to eat.

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