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Smart Vietnamese-Style Marinated Double Pork Chops
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Smart Vietnamese-Style Marinated Double Pork Chops

Smart Vietnamese-Style Marinated Double Pork Chops

with Fresh Salad and Shallots

Easier than takeout and fresh as can be, this dinner delivers big, bold South-East Asian flavours of chili, cilantro, fried shallots , garlic and soy!

Tags:
Carb Smart
Calorie Smart
Quick
Allergens:
Soy
Sulphites
Wheat

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

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

680 g

Pork Chops, boneless

1 unit(s)

Lemongrass

1 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

½ tbsp

Garlic Puree

113 g

Spring Mix

66 g

Mini Cucumber

95 g

Tomato

2 tbsp

Sweet Chili Sauce

1 tbsp

Rice Vinegar

(Contains Sulphites)

14 g

Crispy Shallots

(Contains Sulphites, Wheat)

7 g

Cilantro

Not included in your delivery

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories470 kcal
Fat13 g
Saturated Fat5 g
Carbohydrate20 g
Sugar11 g
Dietary Fiber2 g
Protein80 g
Cholesterol219 mg
Sodium930 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

Whisk
Medium Bowl
Measuring Spoons
Paper Towel
Plastic Wrap
Rolling Pin
Large Bowl
Large Non-Stick Pan

Instructions

Make marinade
1

Before starting, wash and dry all produce. Remove outer layer of lemongrass, then halve lengthwise. Place lemongrass, cut-side down, on a cutting board. Using the back of a spoon or a pot, forcefully hit lemongrass to crush, then chop very finely.Add lemongrass, 1/2 tbsp (1 tbsp) garlic puree and soy sauce to a medium bowl, then whisk to combine.

Prep pork chops
2

Pat pork chops dry with paper towels. Place each chop on a cutting board and cover with plastic wrap. Using a rolling pin or heavy-bottomed pan, pound each chop until 1/2-inch thick. Season with salt and pepper, then add to medium bowl with marinade.

Prep salad
3

Meanwhile, halve cucumber lengthwise, then cut into 1/4-inch half-moons.Cut tomato into 1/4-inch pieces. Roughly chop cilantro. Add half the sweet chili sauce (use all for 4 ppl), vinegar and 1/2 tbsp (1 tbsp) oil to a large bowl. Whisk to combine. Set aside.

Cook pork chops
4

Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry until golden-brown and cooked through, 3-6 min per side.**

Finish and serve
5

Slice pork.Add tomatoes, cucumbers, cilantro and spring mix to the large bowl with dressing, then toss to combine. Season with salt and pepper, to taste.Divide salad between bowls.Top with pork. Sprinkle half the crispy shallots over top (use all for 4 ppl).