with Coconut Rice and Peanuts
Ingredients: Pork chop • Coconut milk (coconut extract, water) • Sweet bell pepper • Basmati rice • Shanghai bok choy • Lime • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Peanuts • Soy sauce (soy, sulphites, wheat) (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol).
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Pork Chops, boneless
340 g
Basmati Rice
0.75 cup
Coconut Milk
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Shanghai Bok Choy
1 unit(s)
Lime
1 unit(s)
Ginger-Garlic Puree
2 tbsp
Peanuts, chopped
28 g
Sweet Chili Sauce
4 tbsp
Soy Sauce
1 tbsp
Salt
0.375 tsp
Oil
1 tbsp
Pepper
0.125 tsp
Sugar
0.5 tsp
- Before starting, preheat the oven to 425°F.
- Wash and dry all produce.
- To a large pot, add coconut milk and 1/2 cup (3/4 cup) warm water. Bring to a simmer over high.
- Using a strainer, rinse rice until water runs clear.
- To the simmering coconut milk mixture, add rice, 1/2 tsp (1 tsp) sugar and 1/4 tsp (1/2 tsp) salt. Stir well, cover and reduce heat to medium-low. Cook for 13-15 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, pat pork dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry for 2-3 min per side, until golden.
- Transfer pork to an unlined baking sheet. Roast in the middle of the oven for 7-10 min, until cooked through.**
- When pork is done, transfer to a clean cutting board. Cover loosely with foil, then set aside for 3-5 min to rest.
- Meanwhile, core, then cut pepper into 1/4-inch pieces.
- Cut bok choy into 1-inch pieces.
- Using a strainer, rinse bok choy leaves to wash away any dirt.
- Zest half the lime (whole lime for 4 servings), then cut into wedges.
- While pork is resting, reheat the same pan (from step 2) over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Season with salt and pepper. Cook for 2-3 min, stirring often, until peppers are tender-crisp.
- Add bok choy. Cook for 3-4 min, stirring often, until veggies are tender.
- Remove from heat, then transfer veggies to a plate. Cover to keep warm.
- Meanwhile, in a medium bowl, combine sweet chili sauce, soy sauce, ginger-garlic puree and 1/3 cup (2/3 cup) water.
- When veggies are done, reheat the same pan over medium.
- Add sweet chili mixture and bring to a simmer. Cook for 3-4 min, stirring often, until sauce thickens slightly.
- Fluff rice with a fork, then stir in lime zest.
- Thinly slice pork. Stir any pork resting juices into the sauce.
- Divide rice between bowls.
- Top with veggies and pork, then spoon sauce over pork.
- Sprinkle peanuts over top.
- Squeeze a lime wedge over top, if you like.
970
kcal
Calories
43
g
Fat
22
g
Saturated Fat
93
g
Carbohydrate
22
g
Sugar
6
g
Dietary Fiber
50
g
Protein
100
mg
Cholesterol
1270
mg
Sodium
0.1
g
Trans Fat
1350
mg
Potassium
125
mg
Calcium
6
mg
Iron
