Smart Thai-Inspired Pork Chops
with Spinach, Roasted Veggies and Peanut Sauce- Peanuts
- Soy
- Wheat
- Sulphites
- Milk
- Sesame
- Sesame
- Sulphites
- Wheat
- Crustaceans
- Egg
- Fish
- Milk
- Mustard
- May contain traces of allergens
- Soy
- Peanuts
- Tree nuts
Thai cuisine is all about contrasting textures and vibrant flavours—spicy, sweet, savoury, tart—and you'll find every single one in this mash-up of east and west! Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount.
Ingredients
2 unit
Pork Chops, bone-in
113 g
Baby Spinach
1 unit
Sweet Bell Pepper
2 unit
Peanut Butter
(Contains: Peanuts)
1 tbsp
Soy Sauce
(Contains: Soy, Wheat, Sulphites May be present: Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)
1 tbsp
Seasoned Rice Vinegar
(Contains: Sulphites)
2 tsp
Sriracha
(May be present: Sesame, Soy, Wheat, Fish, Mustard, Milk, Egg, Sulphites, Crustaceans)
1 unit
Sweet Potato
1 tbsp
Thai Seasoning
(Contains: Milk, Sesame, Sulphites May be present: Mustard, Peanuts, Soy, Tree nuts, Wheat)
½ tbsp
Ginger-Garlic Puree
(May be present: Soy, Sulphites, Milk)
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
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, skip the step to cut the pork into medallions. Season and cook the pork chops the same way the recipe instructs you to cook the pork tenderloin.
