Sweet and Spicy Mandarin Pork Chops with Roasted Vegetables and Rice

There’s something undeniably comforting about a perfectly cooked pork chop dinner. This recipe elevates the classic with a vibrant, sweet-and-spicy mandarin chili glaze that coats each chop in glossy, flavorful goodness. Paired with garlicky roasted zucchini and carrots and a bed of fluffy jasmine rice, it’s a complete meal that feels both nostalgic and exciting.

The magic is in the sauce: fresh mandarin juice, sweet Thai chili sauce, soy sauce and a touch of cornstarch create a velvety, tangy glaze that comes together in minutes. Pan-seared pork chops stay juicy and tender, while the roasted vegetables add a caramelized counterpoint. A sprinkle of scallion greens finishes the dish with a fresh pop of color and flavor.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Mandarin OrangeView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

10 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

4 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C). Trim and halve the zucchini lengthwise, then cut crosswise into ½-inch half-moons. Peel and cut carrots diagonally into ½-inch pieces. Halve the mandarin. Thinly slice scallions, separating whites and greens.
2. In a small pot, combine rice, ¾ cup water and a pinch of salt. Bring to a boil, cover and reduce heat to low. Simmer until tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. On a baking sheet, toss zucchini and carrots with a drizzle of oil, garlic powder, salt and pepper. Roast on the middle rack until browned and tender, 18-20 minutes.
4. While vegetables roast, whisk together juice from the mandarin, stock concentrate, chili sauce, soy sauce, cornstarch, ½ cup water and sugar in a medium bowl.
5. Pat pork chops dry and season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Cook pork until browned and cooked through, 4-6 minutes per side (internal temperature should reach 145°F/63°C). Transfer to a plate and wipe out the pan.
6. Heat another drizzle of oil in the same pan over medium-high heat. Add scallion whites and cook until fragrant, 30-60 seconds. Pour in the mandarin chili sauce mixture, reduce heat to medium and cook, stirring, until sauce thickens, 2-4 minutes. Turn off heat and stir in butter until melted. Return pork to the pan and turn to coat.
7. Fluff rice with a fork and season with salt and pepper. Divide rice and roasted vegetables among plates. Top rice with pork and drizzle with remaining sauce. Garnish with scallion greens.

Recipe Tips

FAQ

Can I use chicken instead of pork?

Yes, boneless chicken breasts or thighs work well. Adjust cooking time to ensure chicken reaches an internal temperature of 165°F (74°C).

What can I substitute for sweet Thai chili sauce?

You can use a mix of 1 tablespoon honey and 1 teaspoon sriracha or red pepper flakes for a similar sweet-spicy profile.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or skillet, adding a splash of water to loosen the sauce.