Chili Lime Pork Cutlets

Name: Chili Lime Pork Cutlets with Zesty Rice & Cucumber Peanut Salad
Yield: 2 servings
Ingredients: 1 Rice; 2 oz Sweet Thai Chili Sauce; 1 Cucumber; 1 Lime; 2 oz Mixed Greens; 12 oz Pork Cutlets; 1/2 oz Peanuts; tsp Salt, tsp; tsp Black Pepper, tsp

with Zesty Rice & Cucumber Peanut Salad

By Recipe0 System

Another work day, another dinner daydream. You know what we mean. You’re sitting at your desk and 2:00 p.m. rolls around. Suddenly, all you can think is, “Dinner...what the heck am I going to eat for dinner?!” Well, we’ve got you covered, and FYI, the answer to that question is pretty delicious. We’re serving up seared pork cutlets, zesty rice, and a cucumber and candied peanut salad. To finish things off, the pork is drizzled with a life-affirming, spicy-sweet chili-lime glaze. Talk about a dream come true!

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Rice
2 oz Sweet Thai Chili Sauce
1 Cucumber
1 Lime
2 oz Mixed Greens
12 oz Pork Cutlets
1/2 oz Peanuts
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry all produce.

Trim and halve cucumber lengthwise; thinly slice crosswise into half-moons. Zest and halve lime.

Pat pork* dry with paper towels; season all over with salt and pepper.
2

Heat a large, dry pan over medium-high heat. Add peanuts; cook, stirring, until lightly browned, 2-3 minutes.

Add 1 tsp sugar (2 tsp for 4 servings) and 1 TBSP water (2 TBSP for 4). Cook, stirring, until peanuts are coated and tacky, 1-2 minutes. Turn off heat; remove from pan and set aside. Wash out pan.

Once cool enough to handle, roughly chop peanuts.
3

Heat a drizzle of oil in same pan over high heat. Add pork and cook until browned and cooked through, 2-3 minutes per side.

Turn off heat; transfer to a plate and set aside. Wipe out pan.
4

While pork cooks, using your hands, massage rice in package to break up grains.

Heat a medium pan over medium heat. Add rice and 2 TBSP water. Cook, stirring, until warmed through, 2-3 minutes. Stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. Remove pan from heat.

Heat pan used for pork over medium- low heat; add chili sauce and a squeeze of lime juice.

Return pork to pan and turn to coat in glaze. Turn off heat.
5

In a large bowl, whisk together juice from remaining lime, 1½ TBSP olive oil (3 TBSP for 4 servings), and a pinch of sugar.

Toss in mixed greens, cucumber, and peanuts. Season with salt and pepper.
6

Stir lime zest and a pinch of salt into bowl with rice.

Divide rice between plates and top with pork and any remaining glaze. Serve with salad on the side.

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