Sriracha Glazed Pork Chops with Thai Rice and Snap Peas
Tender pork chops glazed with a sticky sriracha-honey sauce, served alongside fragrant Thai-seasoned rice and roasted snap peas. This dinner doubles as meal prep - the leftover pork transforms into Vietnamese-style bánh mì sandwiches for lunch the next day, complete with pickled carrot ribbons and fresh cilantro. The sweet and spicy glaze brings bold Asian flavors to comfort food classics.
Ingredients
- 2 unit scallions, trimmed and sliced
- ½ cup basmati rice
- 2 unit carrots, peeled and shaved into ribbons
- 5 teaspoon white wine vinegar
- 24 ounce pork chops
- 1 tablespoon Thai seasoning blendChinese five spice1:1
different flavor profile
- 2 tablespoon soy sauce
- 1 ½ ounce honey
- 6 teaspoon sriracha
- 1 tablespoon sesame oil
- 6 ounce sugar snap peas, trimmed
- 2 unit demi-baguette
- 4 tablespoon sour cream
- ¼ ounce cilantro, leaves torn from stems
- 2 tablespoon butter
- 1 teaspoon sugar
- 4 teaspoon vegetable oil
- salt
- pepper
Instructions
- 1
Preheat oven to 425 degrees and wash all produce
- 2
Trim and slice scallions, separating whites and greens
- 3
Melt butter in small pot, add water and salt, bring to boil
- 4
Add rice, cover, reduce heat and simmer until tender
- 5
Peel carrots and shave into ribbons with peeler, discarding cores
- 6
Toss carrot ribbons with vinegar and sugar, season with salt and pepper, cover and refrigerate
- 7
Heat oil in large pan over medium-high heat
- 8
Pat pork dry, season with salt, pepper and Thai seasoning
- 9
Brown pork in pan until just cooked through each side
- 10
Transfer pork to foil-lined baking sheet
- 11
Add scallion whites to same pan, cook until softened
- 12
Stir in soy sauce, honey, water and sriracha, simmer until thick and sticky
- 13
Remove from heat and stir in sesame oil
- 14
Trim snap peas and place on baking sheet with pork
- 15
Toss snap peas with oil, salt and pepper
- 16
Reserve one-third of glaze for lunch, brush pork with half remaining glaze
- 17
Roast until snap peas are tender and pork reaches desired doneness
- 18
Fluff rice and stir in half the scallion greens, season with salt and pepper
- 19
Serve rice topped with pork chops and snap peas, spoon remaining glaze over everything
- 20
Garnish with remaining scallion greens and store remaining ingredients for lunch
- 21
Next morning, split baguettes and slice reserved pork
- 22
Spread reserved glaze on baguette bottoms, top with pork
- 23
Add cilantro leaves and pickled carrots, spread sour cream and sriracha on baguette tops
Tips
If the sriracha-honey glaze becomes too thick while simmering, stir in 1-2 tablespoons of water to thin it out.
Save time by preparing the pickled carrot ribbons the night before - they'll taste even better after marinating overnight.
Use a meat thermometer to ensure pork chops reach 145°F internal temperature for perfect doneness without overcooking.
Good to Know
Leftover pork and glaze keep refrigerated for up to 3 days. Store pickled carrots separately for up to 1 week.
Pickled carrots can be made 1 day ahead. Pork can be seasoned and glazed 2 hours before cooking.
Serve pork chops immediately while hot. Bánh mì sandwiches are best eaten within 4 hours of assembly.
Common Mistakes
Don't overcook the pork chops - they'll continue cooking slightly in the oven after searing.
Reserve glaze before brushing pork to avoid cross-contamination for the sandwiches.
Wrap bánh mì sandwiches tightly to prevent the bread from drying out.
Substitutions
Dairy-Free Swaps
General Alternatives
different flavor profile
FAQ
Can I make this without the bánh mì component?
Yes, simply use all the glaze on the pork chops and skip the pickled carrots and sandwich assembly. You'll have a complete dinner without leftovers.
What if I don't have Thai seasoning blend?
Mix equal parts garlic powder, onion powder, and paprika with a pinch of ground ginger and red pepper flakes for a similar flavor profile.
How long will the bánh mì sandwiches keep?
Assembled sandwiches are best eaten within 4 hours. For longer storage, keep components separate and assemble just before eating.