Honey Soy Glazed Pork Chops with Roasted Vegetables and Rice

This dish brings together the best of sweet and savory flavors. A simple glaze made with soy sauce, honey and Dijon mustard transforms ordinary pork chops into something special. Paired with fluffy basmati rice and a colorful medley of roasted vegetables, it’s a complete meal that’s both satisfying and visually appealing.

The vegetables-bell peppers, carrots and snow peas-are roasted until tender, then joined by the pork chops to finish cooking. A quick pan sauce ties everything together and a sprinkle of fresh scallion greens adds a bright finish. Perfect for a weeknight dinner that feels a little more elevated.

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Ingredients

2 unit Red Bell PepperView ingredient guideLike ingredientDislike ingredient

2 unit CarrotsView ingredient guideLike ingredientDislike ingredient

4 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

16 ounce Snow PeasView ingredient guideLike ingredientDislike ingredient

24 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

3 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Bring 2¾ cups water and a pinch of salt to a boil in a medium pot. Core and seed bell peppers, then thinly slice. Peel carrots and slice into thin rounds. Cut white and light green parts of scallions into 2-inch pieces; reserve scallion greens for garnish.
2. Add rice to boiling water, cover and reduce heat to low. Simmer until tender, 15-20 minutes. Remove from heat and keep covered. Meanwhile, toss carrots, bell peppers, snow peas and scallion pieces with a drizzle of oil, salt and pepper on a baking sheet. Roast until tender, 15-20 minutes.
3. Heat a drizzle of oil in a large pan over medium-high heat. Pat pork chops dry and season with salt and pepper. Sear until browned, 2-3 minutes per side. Transfer pork to the baking sheet with vegetables and roast until cooked through, 4-5 minutes. Let rest 5 minutes.
4. While pork roasts, stir together soy sauce, honey, mustard, stock concentrates and ½ cup water in the same pan over medium heat. Bring to a simmer and cook until reduced by half, 4-5 minutes.
5. Thinly slice reserved scallion greens. To avoid bruising, slice with a front-to-back motion using a sharp knife.
6. Divide rice among plates. Top with vegetables and pork. Drizzle glaze over everything. Garnish with scallion greens and serve.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, pork tenderloin or boneless loin chops work well. Adjust cooking time as needed.

Can I substitute the honey with another sweetener?

Maple syrup or brown sugar can be used in place of honey, though the flavor will vary slightly.

Can I make this dish ahead of time?

The glaze and rice can be prepared a day in advance. Reheat gently and roast vegetables and pork fresh for best texture.