Salt and Pepper Pork Chop Bowls

Name: Salt and Pepper Pork Chop Bowls with Stir-Fried Peppers and Chilis
Total time: 25 min
Yield: 2
Cuisine: Chinese
Ingredients: 340 g Pork Chops, boneless; ¾ cup Jasmine Rice; 2 unit(s) Mini Sweet Pepper; 1 unit(s) Shanghai Bok Choy; 2 unit(s) Green Onion; 1 unit(s) Chili Pepper; 20 g Cream Sauce Spice Blend; 2 tbsp Sweet Chili Sauce; 2 tbsp Ginger-Garlic Puree; ½ tbsp Soy Sauce; 1 tbsp Butter*; 1 tbsp Oil*; 0.63 tsp Salt*; 0.63 tsp Pepper*

with Stir-Fried Peppers and Chilis

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This Chinese-inspired Salt and Pepper Pork Bowl is a blend of savoury, spicy, and fresh flavours, perfect for a satisfying weeknight meal. Tender pieces of pork are seasoned with a salt and pepper mix, then stir-fried to crispy perfection and coated in a sweet chili sauce. Paired with baby bok choy and colourful mini peppers, it's served over a bed of warm, fluffy green onion rice.

Tags:

Spicy

•Chef's Choice

•Quick

Allergens:

Hvede

•Schwefeldioxide und Sulfite

•Soja

•Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes

Cooking Time8 minutes

DifficultyMedium

Ingredients

serving amount

340 g

Pork Chops, boneless

¾ cup

Jasmine Rice

2 unit(s)

Mini Sweet Pepper

1 unit(s)

Shanghai Bok Choy

2 unit(s)

Green Onion

1 unit(s)

Chili Pepper

20 g

Cream Sauce Spice Blend

2 tbsp

Sweet Chili Sauce

2 tbsp

Ginger-Garlic Puree

½ tbsp

Soy Sauce

Not included in your delivery

1 tbsp

Butter*

1 tbsp

Oil*

0.63 tsp

Salt*

0.63 tsp

Pepper*

Nutrition Values

Calories680 kcal

Fat18 g

Saturated Fat6 g

Carbohydrate82 g

Sugar9 g

Dietary Fiber3 g

Protein47 g

Cholesterol125 mg

Sodium2000 mg

Trans Fat0.3 g

Potassium1000 mg

Calcium100 mg

Iron4 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Plastic Bag

•Large Non-Stick Pan

•Small Bowl

Cooking Steps

To a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high heat.
Using a strainer, rinse rice until water runs clear.
To the boiling water, add rice, then reduce heat to low. Cover and cook for 12-15 min, until rice is tender and liquid is absorbed.
Remove from heat. Set aside, still covered.

Meanwhile, cut bok choy into 1/2- inch pieces. Rinse bok choy leaves to wash away any dirt.
Core, then cut peppers into 1/4-inch rounds.
Thinly slice green onion
Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chillies!)

Meanwhile, add Cream Sauce Spice Blend, 1/4 tsp (1/2 tsp) salt and 1/4 tsp (1/2 tsp) pepper to a zip-top bag. Shake to combine, then open bag.
Pat pork dry with paper towels, then cut into 1-inch pieces.
Add pork to zip-top bag, then close and shake bag to coat pork completely.

Heat a large non-stick pan over medium-high heat.
When hot, add 1 tbsp (2 tbsp) oil, then pork. Cook for 4-5 min, stirring occasionally, until golden and cooked through**
Transfer to a plate.

To the same pan, add 1/2 tbsp (1 tbsp) oil, then bok choy and peppers to the same pan. Cook, stirring often, until tender-crisp, 3-4 min.
Meanwhile, in a small bowl, combine sweet chili sauce, soy sauce, 1/4 cup (1/3 cup) water, ginger-garlic puree and as many chilies as desired.
Add pork, sweet chili sauce mixture to pan.
Cook, stirring often, until sauce thickens slightly.

Add half the green onions and 1 tbsp (2 tbsp) butter to the pot with rice, then fluff with a fork until butter melts.
Season with salt and pepper, to taste.
Divide rice between plates. Top with pork, veggies and any sauce in pan.
Sprinkle with remaining green onions.