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BBQ
Dairy Free

Filipino Pork Chops with Sautéed Vegetables

over Garlic Fried Rice

Cooking time

30 minutes

Servings

4

Calories

590 /serving

We think that Filipino food is criminally underrated, and we hope that you agree. Playing with classic Asian flavours, this small but culturally rich country’s cuisine is more than accessible for young and old foodies alike. Serve your family these soy-marinated pork chops over garlicky fried rice tonight and they are sure to agree! We round out the meal with a side of stir-fried bok choy and green beans, with plenty of sweet-and-savoury sauce on the side to dip.

We will send you:

  • 4 Pork chops
  • 225g Green beans
  • 225g Mini bok choy
  • 315g Jasmine rice
  • 45ml Soy sauce (low sodium)
  • 60ml Apple cider vinegar
  • 30g Minced roasted garlic
  • 12g Filipino pork spice blend (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, Cayenne pepper, black pepper)

Contains: Gluten, Soy, Sulphites, Wheat

You will need:

Medium pot
Large grill pan
Large pan (non-stick if possible)
Oil
Salt & pepper
Total Fat
16 g
Saturated Fat
4 g
Sodium
670 mg
Total Carbs
74 g
Sugars
5 g
Protein
43 g
Fibres
3 g
Preparation
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Cook the rice
In a medium pot, combine the rice, 3 cups of water and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 14 to 16 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside.
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Mise en place
Heat your BBQ on high, making sure to oil it first. Trim off and discard the stem ends of the green beans; halve crosswise. Halve the bok choy (quarter if large). In a medium bowl, combine the vinegar, soy sauce, spice blend and 2 tbsp of water. Pat the pork chops dry with paper towel. In a large shallow dish, combine the pork and ⅓ of the vinegar-soy mixture; season with S&P. Toss to coat thoroughly the pork in the marinade. Set aside to marinate while you prepare the next step.
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Cook the vegetables
In a large pan (nonstick if possible), heat a drizzle of oil on medium-high. Add the green beans and cook, 2 to 3 minutes, until beginning to soften. Add the bok choy and cook, stirring occasionally, 3 to 4 minutes, until the vegetables are crisp-tender. Add 2 tbsp of water and cook, 1 to 2 minutes, until the liquid has evaporated; season with S&P to taste. Transfer to a plate and set aside in a warm spot. Reserve the pan.
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Grill the pork
Add the pork chops* to the BBQ (or to a large grill pan on medium-high, drizzling with oil first) and grill, 3 to 5 minutes per side or until cooked through. Set aside to rest for at least 5 minutes before serving.
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Make the fried rice
While the pork cooks, in the reserved pan, heat a drizzle of oil on medium-high. Add the cooked rice and fry; stirring frequently, 4 to 5 minutes, until beginning to brown. Add the roasted garlic; season with S&P to taste. Cook, stirring frequently, 1 to 2 minutes, until the flavours have combined.
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Plate your dish
Divide the garlic fried rice, grilled pork chops and sautéed vegetables between your plates. Serve the remaining soy mixture on the side as a dipping sauce. Bon appétit!

*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.