Sriracha Pork Chop for Dinner
with Bánh Mì Sandwiches for Lunch
Cook it once, eat it twice: tonight’s dinner extras transform into tomorrow’s lunch. That’s thanks to special added ingredients that can easily be heated up, even at the office (your coworkers will be amazed, trust us). First up is an Asian-inspired twist on a pork chop dinner that matches rice, snap peas, and a sweet soy sauce glaze with the lean meat. The next day, it transforms into a pork bánh mì sandwich with sriracha and crisp carrots.
The Banh Mi Lunch Sandwich information is as follows: Calories: 500, Fat: 18 g, Saturated Fat: 6 g, Carbohydrate: 56 g, Sugar: 18 g, Fiber: 3 g, Protein: 25 g, Cholesterol: 75 mg, Sodium: 830 mg. The nutrition facts panel below represents the nutrient values for the Sriracha Pork Chop Dinner
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
2 unit
Scallions
½ cup
Basmati Rice
2 unit
Carrots
5 teaspoon
White Wine Vinegar
24 ounce
Pork Chops
1 tablespoon
Thai Seasoning Blend
2 tablespoon
Soy Sauce
(Contains Soy, Wheat)
1.5 ounce
Honey
6 teaspoon
Sriracha
1 tablespoon
Sesame Oil
6 ounce
Sugar Snap Peas
2 unit
Demi-Baguette
(Contains Soy, Wheat)
4 tablespoon
Sour Cream
(Contains Milk)
¼ ounce
Cilantro
Not included in your delivery
2 tablespoon
Butter
(Contains Milk)
1 teaspoon
Sugar
4 teaspoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat oven to 425 degrees. Trim and thinly slice scallions, separating greens and whites. Melt 2 TBSP butter in a small pot over medium-high heat. Add ¾ cup water and a pinch of salt. Bring to a boil, then add rice. Cover, lower heat, and reduce to a simmer. Cook until tender, about 15 minutes. Meanwhile, peel carrots. Using your peeler, shave carrots lengthwise into ribbons over a medium bowl, rotating until you get to the cores; discard cores.
Add vinegar and 1 tsp sugar to bowl with carrots, then season with salt and pepper. Toss to coat, cover with plastic wrap, and keep refrigerated until you prep lunch in the morning. Heat a large drizzle of oil in a large pan over medium-high heat. Pat pork dry with a paper towel; season all over with salt, pepper, and Thai seasoning. Add to pan and cook until just browned, 2-3 minutes per side. Transfer to one side of a foil-lined baking sheet.
Add scallion whites to pan used for pork over medium-high heat. Cook until softened, about 30 seconds. Stir in soy sauce, honey, 1 TBSP water, and up to 4 tsp sriracha (to taste; save remainder for lunch). Scrape up any browned bits on bottom of pan. Let simmer until thick and sticky, about 2 minutes. (TIP: If sauce gets too thick, stir in another 1-2 TBSP.) Remove pan from heat, then stir in sesame oil.
Trim any tough ends from snap peas, then place on empty side of baking sheet with pork. Toss with a large drizzle of oil and season with plenty of salt and pepper. Set aside ⅓ of the glaze in a small bowl and save for lunch. Brush top of pork with half the remaining glaze. Roast in oven on middle rack until snap peas are tender and pork reaches desired doneness, 7-10 minutes.
Fluff rice with a fork, then stir in half the scallion greens. Season with salt and pepper. Divide between plates, then arrange 2 pork chops on top (save the others for lunch). Add snap peas to the side. Spoon remaining half of glaze over everything. Garnish with remaining scallion greens. Store remaining ingredients until you’re ready to prep lunch in the morning.
The next morning, split baguettes lengthwise. Thinly slice reserved pork. Spread reserved glaze in bowl onto baguette bottoms, then arrange pork on top. Tear cilantro leaves from stems and lay carrots on top. Spread baguette tops with sour cream and remaining sriracha and place on top to create sandwiches. Wrap up and keep refrigerated until ready to eat.
