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

Smart Vietnamese-Style Marinated Pork Chops

with Fresh Salad and Shallots

Easier than takeout and as 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
Cooking Time
DifficultyMedium

Ingredients

serving amount

340 g

Pork Chops, boneless

1 unit

Lemongrass

1 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

½ tbsp

Garlic Puree

113 g

Spring Mix

3 unit

Radish

1 unit

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 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories380 kcal
Fat15 g
Saturated Fat4 g
Carbohydrate19 g
Sugar11 g
Dietary Fiber2 g
Protein41 g
Cholesterol110 mg
Sodium980 mg
Trans Fat0 g
Potassium1000 mg
Calcium50 mg
Iron2.5 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, cut-side down, on a cutting board. Using the back of a spoon or a pot, forcefully hit lemongrass to crush. 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 radishes 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 the pan is 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 chops.Add tomatoes, radishes, 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 (use all for 4 ppl) over top.