Pork chops marinated in ginger and Thai-style spices get thinly sliced and served atop a bowl full of fluffy basmati rice for tonight's delicious dinner! We've added marinated cucumbers and shredded carrots, and herby cilantro for extra flavour and freshness.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Pork Chops, boneless
Thai Seasoning(ContainsSesame/Sésame, Milk/Lait)
Before starting, preheat the oven to 425˚F. Wash and dry all produce Peel, then grate 1/2 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 and half the ginger. Cook, stirring often, until fragrant, 2-3 min. Add 1 1/4 cups water (dbl for 4 ppl) and bring to a boil over high. 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.
Meanwhile, pat pork dry with paper towels. Whisk together Thai Seasoning, remaining ginger, 1 1/2 tbsp oil and 1/4 tsp salt (dbl both for 4 ppl) in a large bowl. Add pork, then toss to coat. Set aside.
Roughly chop cilantro. Halve cucumbers lengthwise, then cut into 1/4-inch half-moons.
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, 10-12 min.**
While pork roasts, whisk together vinegar, 1/2 tsp sugar and 1/2 tbsp oil (dbl both for 4 ppl) in a medium bowl. Add carrots, cucumbers and half the cilantro. Season with salt and pepper, then toss to combine.
Stir together mayo, sriracha and 1 tsp water (dbl for 4 ppl) in a small bowl. Fluff rice with a fork, then stir in remaining cilantro. Thinly slice pork. Divide rice between bowls. Top with pork and dressed veggies. Sprinkle with peanuts. Drizzle sriracha mayo over top.