Smart Thai-Inspired Pork Chops
with Spinach, Roasted Veggies and Peanut Sauce
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
340 g
Pork Chops, boneless
113 g
Baby Spinach
1 unit(s)
Sweet Bell Pepper
2 unit(s)
Peanut Butter
(Contains: Peanuts)
1 tbsp
Soy Sauce
(Contains: Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard, May contain traces of allergens, Soy, Wheat, Sulphites)
1 tbsp
Seasoned Rice Vinegar
(Contains: Sulphites)
2 tsp
Sriracha
(Contains: Sesame, Soy, Wheat, Fish, Mustard, Milk, Egg, Sulphites, Crustaceans, May contain traces of allergens)
1 unit(s)
Sweet Potato
1 tbsp
Thai Seasoning
(Contains: Mustard, Peanuts, Soy, Tree nuts, Wheat, May contain traces of allergens, Milk, Sesame, Sulphites)
2 tbsp
Ginger-Garlic Puree
(Contains: Soy, Sulphites, Milk, May contain traces of allergens)
Not included in your delivery
0.13 tsp
Pepper*
0.13 tsp
Salt*
3.5 tbsp
Oil*
Nutrition Values
Utensils
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.
