Smart Thai-Inspired Pork Chops

Name: Smart Thai-Inspired Pork Chops with Spinach, Roasted Veggies and Peanut Sauce
Total time: 30 min
Yield: 2
Cuisine: Thai
Ingredients: 340 g Pork Chops, boneless; 113 g Baby Spinach; 1 unit(s) Sweet Bell Pepper; 2 unit(s) Peanut Butter; 1 tbsp Soy Sauce; 1 tbsp Seasoned Rice Vinegar; 2 tsp Sriracha; 1 unit(s) Sweet Potato; 1 tbsp Thai Seasoning; 2 tbsp Ginger-Garlic Puree; 0.13 tsp Pepper*; 0.13 tsp Salt*; 3.5 tbsp Oil*

with Spinach, Roasted Veggies and Peanut Sauce

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Thai cuisine is all about contrasting textures and vibrant flavours – spicy, sweet, savoury, tart – and you'll find all of that in this mash-up of east and west!

Smart is based on a per serving calculation of the recipe's carbohydrate and kilocalorie amount.

Tags:

Carb Smart

•Calorie Smart

•Spicy

Allergens:

Jordnødder

•Soja

•Hvede

•Schwefeldioxide und Sulfite

•Milk

•Sesamzaad

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 Time10 minutes

DifficultyMedium

Ingredients

serving amount

340 g

Pork Chops, boneless

113 g

Baby Spinach

1 unit(s)

Sweet Bell Pepper

2 unit(s)

Peanut Butter

1 tbsp

Soy Sauce

1 tbsp

Seasoned Rice Vinegar

2 tsp

Sriracha

1 unit(s)

Sweet Potato

1 tbsp

Thai Seasoning

2 tbsp

Ginger-Garlic Puree

Not included in your delivery

0.13 tsp

Pepper*

0.13 tsp

Salt*

3.5 tbsp

Oil*

Nutrition Values

Calories570 kcal

Fat30 g

Saturated Fat5 g

Carbohydrate30 g

Sugar10 g

Dietary Fiber6 g

Protein44 g

Cholesterol105 mg

Sodium1320 mg

Potassium1450 mg

Calcium125 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

•Parchment Paper

•Baking Sheet

•Large Non-Stick Pan

•Small Bowl

•Measuring Spoons

•Large Bowl

•Whisk

•Measuring Cups

Cooking Steps

Core, then cut pepper into 1-inch pieces.
Peel, then cut sweet potato into 1/2-inch pieces.

Heat a large non-stick pan over medium-high heat.
Meanwhile, reserve 1/4 tsp (1/2 tsp) Thai Seasoning in a small bowl.
Pat pork dry with paper towels. Season with salt, pepper and remaining Thai Seasoning.
When the pan is hot, add 1 tbsp (2 tbsp) oil, then pork. Sear, turning occasionally, until golden-brown, 1-2 min.
Transfer pork to a parchment-lined baking sheet. Roast in the top of the oven until cooked through, 8-12 min.**
Carefully discard fat from the pan.

Meanwhile, add peppers, sweet potatoes, 1 tsp (2 tsp) soy sauce and 1 tbsp (2 tbsp) oil to another parchment-lined baking sheet.
Season with salt and pepper, then toss to combine.
Roast in the middle of the oven, stirring halfway through, until veggies are tender, 16-18 min.

Meanwhile, add vinegar and 1 1/2 tbsp (3 tbsp) oil to a large bowl.
Season with salt and pepper, then whisk to combine. (TIP: Add 1/4 tsp [1/2 tsp] sugar for a slightly sweeter vinaigrette, if desired.)

Heat the same pan (from step 2) over medium.
When hot, add peanut butter, remaining soy sauce, reserved Thai Seasoning, 1/2 tbsp (1 tbsp) ginger-garlic puree, 1/3 cup (2/3 cup) water and 1 tsp (2 tsp) sriracha. (NOTE: Reference heat guide.)
Cook, stirring constantly, until sauce is smooth and comes to a gentle simmer. (TIP: Add 1/4 tsp [1/2 tsp] sugar, if desired.)

Thinly slice pork.
Add roasted veggies and spinach to the bowl with vinaigrette, then toss to combine.
Divide salad between plates, then top with pork. Drizzle peanut sauce over pork.

If you've opted to get pork chops, sear, roast and plate in the same way the recipe instructs you to sear, roast and plate the pork tenderloin.