Solo: Orange Glazed Pork Chop with Chilli Rice

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Solo: Orange Glazed Pork Chop with Chilli Rice

Honey orange glazed pork chop, served with lemon broccoli and chilli jasmine rice.

Ingredients to serve 1

  • 3 x honey sachets
  • 15ml x orange juice
  • 7g x ginger – peel & grate
  • 1 x pork chop – score the fatty edges
  • ¼ cup x jasmine rice
  • ¼ x lemon – zest & juice
  • ½ x chillies – de-seed & slice at an angle
  • ¼ x broccoli – cut into florets
  • salt and pepper (from your pantry)
  • olive oil (from your pantry)


Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Glaze: Combine the honey, orange juice, ginger and a good grind of salt & pepper in a bowl over boiling water and mix well.

Step 3

Glazed pork chops: In a large frying pan over medium-high heat, add a good glug of olive oil and add the pork chops. Cook for 4 minutes on each side or until golden. Add the glaze and cook, turning once, for 3 mins or until sauce thickens slightly.

Step 4

Rice: Place a pot on medium-heat and add the rice. Pour in the boiling water (1½ cups for 4; ¾ cup for 2) with a pinch of salt and boil gently for 15 minutes until cooked, but with a slight bite. Drain and keep warm in a colander over hot water. Transfer to a bowl. Stir in the chillies.

Step 5

Broccoli: Place a saucepan of lightly salted water on to boil. Add the broccoli florets and allow the water to come back to the boil, and once boiling again, let it cook for about 1 minute. Remove from stove and drain. Transfer to a bowl and add the lemon zest and juice, season with salt & pepper and set aside.

Step 6

Serve the glazed pork chop on the plate with a side of chilli rice and lemon broccoli.