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Asian Inspired Pork, Vegetable and Rice Bowl

2 hours
15 min
Dairy-Free Gluten-Free


  • 4 Coleman Natural Pork Chops
  • 6 tablespoons hot chili paste
  • 3 tablespoons light brown sugar
  • 1, 2-inch piece of fresh ginger, peeled and finely grated
  • 2 garlic cloves, finely chopped
  • 6 tablespoons soy sauce
  • 3 teaspoons toasted sesame oil
  • 2 tablespoons vegetable oil
  • 3 medium carrots, peeled and sliced thin
  • 1 bunch Swiss chard
  • 1 cup sugar snap peas
  • 1 tablespoon seasoned rice vinegar
  • 1 bunch scallions, thinly sliced, white part only
  • 1 cup white rice, cooked


1 Combine chili paste, brown sugar, ginger, garlic, soy sauce, and sesame oil in small bowl.

2 Place half the mixture in a resealable plastic bag, reserving other half of mixture in bowl.

3 Add pork chops to resealable plastic bag and marinate 1 - 2 hours, or overnight in refrigerator.

4 When ready to cook, heat 1 tablespoon vegetable oil in cast iron or other heavy-bottomed skillet over medium heat and cook pork until golden brown on both sides and a meat thermometer reads at least 145 degrees F at the center of each chop.

5 Remove pork from pan and set aside.

6 Heat remaining 1 tablespoon vegetable oil in skillet over medium heat. Add carrots and peas and cook until tender and slightly starting to brown, about 3 minutes. Add kale until wilted.

7 Reduce heat to low and add reserved sauce to pan and toss with vegetables for one minute.

8 To serve, divide rice among bowls and arrange pork and vegetables on top.

9 Top each bowl with scallion.

10 Serve immediately.


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