Chili Lime Pork Cutlets
with Zesty Rice & Cucumber Peanut Salad
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Persian Cucumber
1 unit
Lime
12 ounce
Pork Cutlets
½ ounce
Peanuts
(Contains Peanuts)
1 unit
Microwaveable Jasmine Rice
2 ounce
Sweet Thai Chili Sauce
2 ounce
Mixed Greens
Not included in your delivery
1 tablespoon
Butter
(Contains Milk)
1 teaspoon
Vegetable Oil
1.5 tablespoon
Olive Oil
1 teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
