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Thai-Style Pork Chops with Spiced Peanuts

over Sautéed Vegetables & Citrus-Coconut Rice

Cooking time

25 minutes

Servings

4

Calories

830 /serving

The inspiration for tonight’s feast comes from Thailand, home to a diverse cuisine of aromatic contrasts. Add some oomph to your family’s day with the juicy satisfaction of boneless pork chops, served up in a flavour-packed pan sauce with a peanut-crunchy topping. Cue up a garlicky medley of bok choy and carrots on the side. And to soak up all those extraordinary flavours? A pillowy bed of zesty jasmine rice with toasted coconut.

We will send you:

  • 600g Pork chops
  • 225g Baby bok choy
  • 300g Carrots
  • 3 Garlic cloves
  • 1 Lime (or lemon)
  • 315g Jasmine rice
  • 165ml Coconut milk
  • 45ml Sweet chili sauce
  • 50g Peanuts
  • 50g Shredded coconut
  • 21g Thai Time spices (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
560 mg
Total Carbs
92 g
Sugars
15 g
Protein
46 g
Fibres
8 g
Preparation
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Cook the rice
In a medium pot, combine the rice, 3 cups water and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. 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 baby 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 min., 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 toast, stirring frequently, 1 to 2 min., 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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Sauté the vegetables
In the same pan, heat a drizzle of oil on medium-high. Add the carrots and baby bok choy; sauté, stirring frequently, 4 to 5 min., until crisp-tender. Add ½ the garlic and sauté, stirring frequently, 30 sec. to 1 min., 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. Add the remaining garlic and remaining spice blend to the pan, still set on medium-high, and cook, stirring, 30 sec. to 1 min., until fragrant. Add the coconut milk, sweet chili sauce and juice of 1 lime wedge. Cook, stirring, 1 to 2 min., until thickened.
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Finish & serve
To the pot of rice, add the toasted coconut, juice of 1 remaining lime wedge and as much lime zest as you’d like; stir to combine. Divide the finished rice, vegetables and pork chops (slice beforehand if desired) between your bowls. 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.