Honey-Teriyaki Pork Chops with Carrot & Asparagus Ribbon Salad
Recipe - Price Rite Marketplace Corporate
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
Kikkoman Less Sodium Teriyaki Marinade & Sauce, 10 fl oz
$2.79$0.28/fl oz
Bowl & Basket Clover Honey, 24 oz
$6.49$0.27/oz
A.V.A. Boneless Center Cut Thin Pork Chops, 1 pound
$4.79/lb$4.79/lb
Botticelli Cooking Extra Virgin Olive Oil, 67.6 fl oz
$24.99$0.37/fl oz
Asparagus Bundle, 1 pound
$3.99 avg/ea$3.99/lb
Hungenberg Produce Crispak Garden Fresh Carrots, 80 oz
$3.99$0.80/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.