Sticky Manila Style Grilled Pork Chops

Name: Sticky Manila Style Grilled Pork Chops with Fresh Mango Slaw and Buttery Garlic Rice
Total time: 30 min
Yield: 2
Cuisine: Filipino
Ingredients: 340 g Pork Chops, boneless; ¾ cup Jasmine Rice; 1 unit(s) Mini Cucumber; 1 unit(s) Mango; 1 unit(s) Tomato; 1 tbsp Brown Sugar; 2 tbsp Ketchup; 1 tbsp Soy Sauce; 28 g Crispy Shallots; 4 g Garlic Salt; 1 tbsp Seasoned Rice Vinegar; tbsp Unsalted Butter*; tbsp Oil*; tsp Sugar*; tsp Salt*; tsp Pepper*

with Fresh Mango Slaw and Buttery Garlic Rice

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Allergens:

Soy

•Sulphites

•Wheat

•Milk

The quantities provided above are averages only.

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

Preparation Time30 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

serving amount

340 g

Pork Chops, boneless

¾ cup

Jasmine Rice

1 unit(s)

Mini Cucumber

1 unit(s)

Mango

1 unit(s)

Tomato

1 tbsp

Brown Sugar

(May contain traces of: Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)

2 tbsp

Ketchup

(May contain traces of: Milk, Tree nuts, Sesame, Soy, Sulphites, Gluten, Egg, Fish, Wheat, Mustard, Crustaceans)

1 tbsp

Soy Sauce

(Contains: Soy, Sulphites, Wheat May contain traces of: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)

28 g

Crispy Shallots

(Contains: Wheat May contain traces of: Gluten)

4 g

Garlic Salt

(May contain traces of: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)

1 tbsp

Seasoned Rice Vinegar

(May contain traces of: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)

Not included in your delivery

tbsp

Unsalted Butter*

(Contains: Milk)

tbsp

Oil*

tsp

Sugar*

tsp

Salt*

tsp

Pepper*

Nutrition Values

Calories640 kcal

Fat10 g

Saturated Fat5 g

Carbohydrate100 g

Sugar29 g

Dietary Fiber3 g

Protein46 g

Cholesterol105 mg

Sodium1560 mg

Trans Fat0 g

Potassium1050 mg

Calcium50 mg

Iron3.5 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

•Strainer

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Small pot

•Shallow Dish

•Large Bowl

Cooking Steps

Before starting, lightly oil the grill. While you prep, preheat the grill to medium (approx. 400°F).
Wash and dry all produce.
To a medium pot, add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and half the garlic salt. Cover and bring to a boil over high.
Using a strainer, rinse rice until water runs clear.
To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.

To a small pot, add brown sugar, half the soy sauce, remainig garlic salt and 1 tbsp (2 tbsp) butter. Cook over medium-low heat, for 2-3 min, stirring often until butter melts and sugar dissolves.
Remove from heat. Stir in ketchup and remainig vinegar. Stir to combine.
Pat pork dry with paper towels.
To a shallot dish, add pork and half the marinade. Flip to coat.

Peel, pit, then cut mango into 1/4-inch matchsticks.
Thinly slice cucumber(s)
Halve tomato(es) lengthwise. Cut into 1/4-inch thick half moon slices.
To a large bowl, add mango, cucumber, tomatoe, remaining soy sauce and remaining vinegar. Swasin with slt and pepper. Toss to coat.

Add pork to the grill. Close lid and grill for 4-6 min per side until pork is cooked through.**
Let pork frest for 2-3 min before slicing.

Fluff rice with a fork. Stir in half the crispy shallots and any resting pork juices.
Thinly slice pork.
Divide rice, pork and mango salad between plates.
Spoon remaining marinade over pork.
Sprinkle crispy shallots overtop.