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Thai-Inspired Ginger Pork Chops
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Thai-Inspired Ginger Pork Chops

Thai-Inspired Ginger Pork Chops

with Coconut Rice and Peanuts

This tasty Thai-inspired dish is faster than takeout and full of fresh ingredients! You'll love our take on creamy coconut rice with the zing of fresh ginger.

Tags:
Quick Prep
Allergens:
Peanuts
Soy
Wheat

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

340 g

Pork Chops, boneless

¾ cup

Basmati Rice

165 mL

Coconut Milk

160 g

Sweet Bell Pepper

170 g

Green Beans

1 unit

Lime

15 g

Ginger

28 g

Peanuts, chopped

(Contains Peanuts)

4 tbsp

Sweet Chili Sauce

1 tbsp

Soy Sauce

(Contains Soy, Wheat)

Not included in your delivery

2 tbsp

Oil*

0.38 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories960 kcal
Fat41 g
Saturated Fat19 g
Carbohydrate97 g
Sugar25 g
Dietary Fiber6 g
Protein53 g
Cholesterol110 mg
Sodium1180 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

Grater
Medium Pot
Measuring Cups
Measuring Spoons
Zester
Baking Sheet
Large Non-Stick Pan
Paper Towel
Medium Bowl

Instructions

Make ginger-coconut rice
1

Before starting, preheat the oven to 425°F. Wash and dry all produce. Peel, then mince or grate 1 tbsp ginger (dbl for 4 ppl). Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice, half the ginger and 1/4 tsp salt (dbl for 4 ppl). Cook, stirring often, until fragrant, 2-3 min. Add coconut milk and 2/3 cup water (1 cup for 4 ppl). Bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Prep
2

While rice cooks, trim, then halve green beans. Core, then cut pepper into 1/4-inch strips. Zest half the lime (whole lime for 4 ppl), then cut into wedges.

Cook pork
3

Pat pork dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden, 2-3 min per side. Transfer pork to an unlined baking sheet. Roast in the middle of the oven until cooked through, 7-10 min.**

Cook veggies
4

While pork roasts, heat the same pan over medium-high. When hot, add green beans and 3 tbsp water (dbl for 4 ppl). Cook, stirring occasionally, until starting to soften, 3-4 min. Add 1/2 tbsp oil, then peppers. Season with salt and pepper. Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min. Remove the pan from heat, then transfer veggies to a plate. Cover to keep warm.

Make sauce
5

Stir together sweet chili sauce, soy sauce and 1/3 cup water (dbl for 4 ppl) in a medium bowl. Heat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then remaining ginger. Cook, stirring often, until fragrant, 30 sec. Add sweet chili mixture. Cook, stirring often, until sauce thickens slightly, 1-2 min.

Finish and serve
6

Fluff rice with a fork, then season with salt. Stir in lime zest. Thinly slice pork. Divide rice between bowls. Top with veggies and pork, then spoon sauce over pork. Sprinkle with peanuts and squeeze over a lime wedge, if desired.

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