Spiced Pork Chops over Pad Thai
with Charred Brussels Sprouts & Peanuts
Cooking time
30 minutes
Servings
2/4
Calories
880 /serving
Talk about a full-meal deal! This supremely satisfying plateful stacks tender-seared boneless pork chops over a mound of homemade Pad Thai. It’s got the classic zingy, rich tamarind sauce tossed with ribbons of noodles and scallions, but you’ll be dressing it up with charred Brussels sprouts for an added element. Top the dish with toasted peanuts for crunch and a good squeeze of citrus, and there you go! A spectacular dinner, from box to table in a mere half-hour.
We will send you:
- 300g Pork chops
- 140g Sweet peppers
- 1 Scallion
- 1 Lime (or lemon)
- 225g Fresh Shanghai noodles
- 30ml Tomato paste
- 25g Peanuts
- 45ml Ponzu lime sauce
- 7g Honey
- 30ml Tamarind paste
- 225g Brussels sprouts
- 12g Bangkok Banquet spice blend (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Eggs, Peanuts, Sesame seeds, Soy, Wheat
You will need:
Medium pot
Large pan
Oil
Strainer
Salt
Total Fat
28 g
Saturated Fat
5 g
Sodium
1630 mg
Total Carb
105 g
Sugars
20 g
Protein
55 g
Fibre
12 g
Preparation
Toast the peanuts
Bring a medium pot of salted water to a boil. In a large pan, heat a drizzle of oil on medium. Add the peanuts and cook, stirring frequently, 1 to 2 minutes, until fragrant. Transfer to a bowl and wipe out the pan. Reserve the pan.
Cook the pork
In the same pan, heat a drizzle of oil on medium-high. Pat the pork chops dry with paper towel; season with ⅓ of the spice blend. Add the pork chops* to the pan and cook, 3 to 5 minutes per side, until nicely browned and cooked through. Transfer to a cutting board and set aside in a warm spot, leaving any browned bits (or fond) in the pan. Reserve the pan. Let the pork rest for 5 minutes before slicing against the grain.
Boil the noodles
While the pork cooks, add the noodles to the boiling water; stir gently to separate. Cook, 5 to 7 minutes, until al dente (still slightly firm to the bite). Drain the noodles, drizzle with oil to prevent sticking and set aside in a warm spot.
Mise en place
While the noodles cook, halve the sweet peppers lengthwise, then thinly slice crosswise into half-rings. Cut off the root ends of the Brussels sprouts; halve lengthwise (quarter if large). Cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green top. Halve the lime lengthwise; juice ½ and cut the other ½ into 2 wedges (double for 4 portions). In a small bowl, make the Pad Thai sauce by combining the ponzu sauce, tamarind, honey, as much of the lime juice as you’d like and 1 tbsp water (double for 4 portions); whisk to combine.
Cook the vegetables
In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the Brussels sprouts and cook, 2 to 3 minutes per side, until browned and beginning to soften. Add the sweet peppers, white bottom of the scallion and tomato paste; season with the remaining spice blend. Cook, stirring frequently, 2 to 3 minutes, until the peppers begin to soften. Add the Pad Thai sauce and cooked noodles. Cook, stirring frequently, 1 to 2 minutes, until the sauce has thickened and the noodles are coated.
Plate your dish
Divide the finished noodles and vegetables between your bowls. Top with the sliced pork. Garnish with the peanuts, as much of the green top of the scallion as you’d like and the lime wedges. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
