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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Pork Chops, boneless
(Contains Soy, Sulphites, Wheat)
Sweet Chili Sauce
(Contains Sulphites, Wheat)
Not included in your delivery
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.
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.
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.
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.**
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).