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.


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

Preparation Time30 minutes
Cooking Time8 minutes


serving amount

340 g

Pork Chops, boneless

¾ cup

Basmati Rice

1 unit(s)

Coconut Milk

1 unit(s)

Sweet Bell Pepper

113 g

Bok Choy, chopped

1 unit(s)


30 g


28 g

Peanuts, chopped

(Contains Peanuts)

4 tbsp

Sweet Chili Sauce

(May contain Egg, Soy, Mustard, Wheat, Fish, Sesame, Milk, Sulphites, Crustaceans)

1 tbsp

Soy Sauce

(Contains Soy, Wheat, Sulphites May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)

Not included in your delivery

0.38 tsp


2 tbsp


0.13 tsp



Nutrition Values

Calories930 kcal
Fat40 g
Saturated Fat18 g
Carbohydrate92 g
Sugar21 g
Dietary Fiber5 g
Protein51 g
Cholesterol105 mg
Sodium1350 mg
Trans Fat0 g
Potassium1050 mg
Calcium75 mg
Iron4.5 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.


Medium Pot
Measuring Spoons
Measuring Cups
Baking Sheet
Large Non-Stick Pan
Medium Bowl


Make ginger-coconut rice

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.


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

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

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

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

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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