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Thai-Style Pork Chops with Spiced Peanuts

over Sautéed Vegetables & Coconut-Lime Rice

Cooking time

25 minutes

Servings

4

Calories

810 /serving

The inspiration for tonight’s feast comes from the warm climes of Chiang Mai, where it averages a high of 29°C in January. Now, doesn’t that sound just lovely? Shine some sun onto your family’s day with this dish mixing the toothsome satisfaction of plump boneless pork chops with a flavour-packed, peanut-crunchy pan sauce and a punchy vegetable medley. To soak up all those extraordinary aromas? A pillowy bed of coconut-lime rice.

We will send you:

  • 600g Pork chops
  • 225g Mini bok choy
  • 200g Carrots
  • 3 Garlic cloves
  • 1 Lime
  • 315g White rice
  • 165ml Coconut milk
  • 30ml Sweet chili sauce
  • 50g Peanuts
  • 50g Shredded coconut
  • 21g Thai-style pork spice blend (turmeric, coriander, salt, mustard, fenugreek, garlic, cumin, onion, wheat flour, fennel, black pepper, brown sugar, ginger)

Contains: Mustard, Peanuts, Sulphites, Wheat

You will need:

Medium pot
2 Large pans
Zester
Peeler
Oil
Salt & pepper
Total Fat
31 g
Saturated Fat
17 g
Sodium
480 mg
Total Carbs
87 g
Sugars
12 g
Protein
46 g
Fibres
8 g
Preparation
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Cook the rice
In a medium pot, combine the rice, 2 ½ cups water and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 17 to 20 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 in a warm spot.
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Mise en place
While the rice cooks, zest and cut the lime into 6 wedges. Peel and thinly slice the carrots crosswise on an angle. Halve the mini bok choy lengthwise (or quarter if very large). Mince the garlic.
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Toast the coconut & peanuts
While the rice continues to cook, heat a large, dry pan on medium. Add the shredded coconut and toast, stirring frequently, 2 to 3 minutes, until golden brown. Transfer to a small bowl and set aside. In the same pan, heat a drizzle of oil on medium. Add the peanuts and cook, stirring frequently, 1 to 2 minutes, until fragrant; season with a pinch of the spice blend and S&P. Transfer to a bowl and reserve the pan.
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Cook the vegetables
In the same pan, heat a drizzle of oil on medium-high. Add the carrots and mini bok choy; cook, stirring frequently, 4 to 5 minutes, until crisp-tender. Add ½ the garlic and cook, stirring frequently, 30 seconds to 1 minute, until fragrant; season with S&P to taste.
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Cook the pork & make the pan sauce
While the vegetables cook, in a second large pan, heat a drizzle of oil on medium-high. Pat the pork chops dry with paper towel; season with ½ the remaining spice blend and S&P. Add the pork chops* to the pan and cook, 3 to 5 min. per side, until cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Add the remaining garlic and spice blend to the pan of fond; cook, stirring, 30 sec. to 1 min., until fragrant. Add the coconut milk, sweet chili sauce and juice of 2 lime wedges. Cook, stirring, 1 to 2 min., until thickened.
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Plate your dish
To the pot of rice, add the toasted coconut and as much of the lime zest as you’d like; stir to combine. Divide the rice, vegetables and cooked pork (slice against the grain before serving, if desired) between your plates. Spoon the pan sauce over the pork. Garnish the pork with the spiced peanuts. Serve the remaining lime wedges on the side. Bon appétit!

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