Satay Pork Chops
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Satay Pork Chops

with Jasmine Rice and Garlic Bok Choy

Delight in these tender satay pork chops, marinated in red curry sauce, served alongside fragrant coconut jasmine rice and garlicky bok choy. Paired with a refreshing cucumber salad, this dish brings a perfect balance of savoury, fresh, and crisp flavours to the table.

Tags:
Quick
Allergens:
Peanuts
•Sulphites
•Soy

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 Time30 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

340 g

Pork Chops, boneless

1 unit(s)

Coconut Milk

1 unit(s)

Lime

2 unit(s)

Peanut Butter

(Contains Peanuts)

½ tbsp

Soy Sauce

(Contains Sulphites, Soy May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)

1 tbsp

Garlic Puree

(May contain Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)

¾ cup

Jasmine Rice

10 g

Indian Spice Mix

(May contain Sesame, Soy, Tree nuts, Sulphites, Mustard, Triticale, Milk, Peanuts, Wheat)

2 unit(s)

Shanghai Bok Choy

2 tbsp

Red Curry Paste

(May contain Milk, Soy, Sulphites)

1 unit(s)

Mini Cucumber

Not included in your delivery

1.5 tbsp

Oil*

1.25 tsp

Sugar*

0.13 tsp

Pepper*

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Nutrition Values

Calories1050 kcal
Fat52 g
Saturated Fat23 g
Carbohydrate94 g
Sugar13 g
Dietary Fiber8 g
Protein56 g
Cholesterol105 mg
Sodium880 mg
Trans Fat0 g
Potassium1500 mg
Calcium225 mg
Iron7 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

•Strainer
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Zester
•Medium Bowl
•Large Non-Stick Pan
•Whisk
•Small pot

Cooking Steps

1
  • Using a strainer, rinse rice until water runs clear.
  • To a medium pot, add 1 cup (1 1/4 cup) water, 1/2 cup (1 cup) coconut milk. Bring to a simmer over medium-high heat. 
  • Once simmering, 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 until rice is tender and liquid is absorbed, 12-14 min. 
  • Remove the pot from heat. Set aside, still covered.
2
  • Cut cucumbers into 1/4-inch rounds. 
  • Zest, then juice lime. 
  • To a medium bowl, add 1/2 tbsp lime, half the soy, 1/4 tsp sugar and 1tbsp (2 tbsp) oil, then whisk to combine. 
  • Add cucumber to the bowl, then toss to combine. Season with salt and pepper. Set aside.

(DQ: peanuts or salad, can't get both in)

3
  • Pat pork dry with paper towels. 
  • Coat with half of the red curry paste, then sprinkle over half of the Indian Spice Blend. Season with salt and pepper, if desired. 
  • Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil ), then pork. 
  • Pan-fry until golden and cooked through, 4-6 min per side.**
  • Transfer to a plate and cover to keep warm. 
  • Carefully wipe out pan. 
4
  • Heat the same pan (from step 3) over medium high, add 1/2 tbsp (1 tbsp) oil, bok choy, garlic and 2 tbsp (4 tbsp) water.
  • Cover and cook, stirring occasionally, until bok choy starts to soften, 2-3 min.
  • Uncover and cook, stirring constantly, until bok choy is tender-crisp, 1-2 min. Season with salt and pepper.
5
  • Meanwhile, to a small pot, add peanut butter, remaining red curry paste, remaining coconut milk,, remaining Indian Spice Mix and 1/2 tsp (1 tsp) sugar.
  • Cook, whisking constantly, until peanut butter melts and well combined, 2-3 min. 
  • Remove from heat. 
  • Add soy sauce and lime juice to taste. ( TESTER; Does it need water?)
6
  • Fluff rice with a fork, then stir in lime zest.
  • Thinly slice pork chops. 
  • Divide rice between bowls. Top with bok choy and pork chops.
  • Drizzle over half the satay sauce, serve remaining sauce on the side for dipping.
  • Serve cucumber salad alongside.