Honey-Teriyaki Pork Chops with Carrot & Asparagus Ribbon Salad
Recipe - Dearborn Market
Honey-Teriyaki Pork Chops with Carrot & Asparagus Ribbon Salad
Prep Time20 Minutes
Servings4
Cook Time10 Minutes
Ingredients
1/2 cup plus 1 tablespoon less sodium teriyaki marinade & sauce, divided
3 tablespoons honey
4 boneless center-cut pork chops (about 6 ounces each)
2 tablespoons olive oil, divided
1/2 bunch asparagus, trimmed and shaved into thin ribbons with vegetable peeler
2 medium carrots, shaved into thin ribbons with vegetable peeler
Directions
- In small bowl, whisk 1/2 cup marinade and honey. Place pork chops in large zip-top plastic bag; pour marinade mixture over pork chops. Seal bag, pressing out excess air; refrigerate 30 minutes.
- Remove pork chops from marinade; reserve marinade. In large skillet, heat 1 tablespoon oil over medium-high heat. Add pork chops; cook 6 minutes, turning once. Add reserved marinade; heat to a boil and cook 2 minutes or until internal temperature of pork chops reaches 145°. Transfer pork chops to cutting board; tent with foil and let stand 5 minutes. Makes 4 pork chops.
- In large bowl, toss asparagus, carrots, and remaining 1 tablespoon each marinade and oil. Makes about 5 cups salad.
- Serve pork chops drizzled with marinade mixture from skillet along with salad.
Nutritional Information
Approximate nutritional values per serving (1 pork chop, 1 1/4 cups salad): 550 Calories, 29g Fat, 8g Saturated Fat, 102mg Cholesterol, 1129mg Sodium, 37g Carbohydrates, 2g Fiber, 31g Sugars, 29g Added Sugars, 40g Protein
20 minutes
Prep Time
10 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Not Available
Mike's Hot Honey Original Hot Honey, 12 oz
$10.49$0.87/oz
Chairman's Reserve, Boneless, Center Cut, Pork Chops
$8.02 avg/ea$7.29/lb
Pam Olive Oil No-Stick Cooking Spray, 5 oz
$5.99$1.20/oz
Asparagus Bundle, 1 pound
$4.99 avg/ea$4.99/lb
Dorot Farm Fresh & Sweet Carrots, 16 oz
$1.49$1.49/lb
Nutritional Information
Approximate nutritional values per serving (1 pork chop, 1 1/4 cups salad): 550 Calories, 29g Fat, 8g Saturated Fat, 102mg Cholesterol, 1129mg Sodium, 37g Carbohydrates, 2g Fiber, 31g Sugars, 29g Added Sugars, 40g Protein
Directions
- In small bowl, whisk 1/2 cup marinade and honey. Place pork chops in large zip-top plastic bag; pour marinade mixture over pork chops. Seal bag, pressing out excess air; refrigerate 30 minutes.
- Remove pork chops from marinade; reserve marinade. In large skillet, heat 1 tablespoon oil over medium-high heat. Add pork chops; cook 6 minutes, turning once. Add reserved marinade; heat to a boil and cook 2 minutes or until internal temperature of pork chops reaches 145°. Transfer pork chops to cutting board; tent with foil and let stand 5 minutes. Makes 4 pork chops.
- In large bowl, toss asparagus, carrots, and remaining 1 tablespoon each marinade and oil. Makes about 5 cups salad.
- Serve pork chops drizzled with marinade mixture from skillet along with salad.