No boarding pass needed for tonight's tropical-inspired pork dinner. Coconut and curry marinated pork, fluffy lime basmati rice, and mango cilantro salsa will leave your taste buds wanting more!
Pork Chops, boneless
Curry Powder(ContainsMustard/Moutarde, Sulphites/Sulfite)
Before starting, preheat your broiler to high and wash and dry all produce. Peel, then grate garlic. Heat a small pot over medium heat. Add the coconut milk, curry powder, and garlic. Cook, stirring often, until fragrant, 3-4 min. Set aside.
Meanwhile, in a medium pot, add 1 1/4 cups water (dbl for 4ppl). Cover and bring to a boil over high heat. Meanwhile, thinly slice green onions. Pick cilantro leaves from the stems. Finely chop the cilantro stems. Add rice and cilantro stems to the medium pot with the boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid has been absorbed, 12-14 min.
Cut the tomato into 1/2-inch pieces. Zest, then juice half the lime. Cut the remaining lime into wedges. Cut mango into 1/2-inch pieces. Pat the pork dry with paper towels. Add the pork to a large bowl. Pour over half the warmed marinade. Toss to coat.
Line a baking sheet with foil and brush with 1 tbsp oil (dbl for 4 ppl). Transfer the pork to the foil-lined baking sheet. Broil in middle of oven, until pork is cooked through,10-12 min, flipping half way through cooking.**
Combine the mango, tomato, cilantro leaves, lime juice, 1 tbsp oil (dbl for 4ppl), 1/2 tsp sugar (dbl for 4ppl) and half the green onions in a small bowl. Season with salt and pepper. Toss to combine. Set aside.
Fluff the rice with a fork. Stir in the lime zest and remaining green onions. Season with salt. Slice the pork. Divide rice between plates and top with the pork. Spoon over any remaining coconut curry sauce. Top with the salsa. Squeeze over a lime wedge if desired.