Thai-Style Pork Chops with Spiced Peanuts

over Sautéed Vegetables & Citrus-Coconut Rice

830 cals

25 mins

Description

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.

Contains:

Mustard, Peanuts, Sulphites, Wheat

Ingredients

for 4 servings

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)

Nutrition

Total fat	31g
Saturated Fat	17g
Sodium	560mg
Total carbs	92g
Sugar	15g
Protein	46g
Fibres	8g

Recipe Instructions

Step 1: 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.

Step 2: 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.

Step 3: 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.

Step 4: 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.

Step 5: 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.

Step 6: 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!