Name:

HF Chili Pork Chops & Veggie Stir-Fry

Description

With Bell Pepper, Snap Peas, & Candied Peanuts

Ingredients
12 oz (24 oz for 4) Pork Chops
1 (2 for 4) Red Bell Pepper
4 oz (8 oz for 4) Sugar Snap Peas
1 (2 for 4) Garlic Clove
1 (2 for 4) Thumb Ginger
3 oz (6 oz for 4) Carrots
12 ml (24 ml for 4) Ponzu Sauce
1.5 oz (3 oz for 4) Sesame Dressing
1 oz (2 oz for 4) Sweet Thai Chili Sauce
1/2 oz (1 oz for 4) Peanuts

Instructions
Prep:
Wash and dry produce.
Roughly Chop peanuts. Trim, peel, and thinly slice bell pepper into strips. Trim and remove strings from snap peas. Peel and mince or grate ginger and garlic.
Make Sauce:
In a medium bow, combine sesame dressing, chili sauce, and half the ponzu - you'll use the rest later.
Candy Peanuts:
Heat a large, preferable nonstick pan over medium-high heat. Add peanuts, 1 tsp sugar (2 tsp for 4 servings), and 2 TBSP water. Cook stirring often until water has evaporated and peanuts are coated and lightly toasted, 3-5 minutes.
Turn off heat; transfer to a small bowl. Wipe out pan.
Cook Pork:
Pat pork dry with paper towels. Season lightly with salt and pepper.
Heat a drizzle of oil in pan used for peanuts over medium-high heat. Add pork; cook until browned and cooked through, 4-6 minutes per side.
Transfer to a cutting board to rest for at least 5 minutes.
Make Stir-Fry:
Heat a drizzle of oil in pan used for pork over medium-high heat; add carrots and bell pepper. Cook until softened, 4-5 minutes.
Add snap peas, ginger, and garlic. Cook until lightly browned and tender, 2-3 minutes more.
Stir in remaining ponzu and 1 TBSP butter (2 TBSP for 4 servings) until combined. Season with salt and pepper to taste. Turn off heat.
Finish & Serve:
Thinly slice pork crosswise.
Divide stir-fry and pork between plates. Top pork with sesame chili sauce. Garnish with candied peanuts and serve.

Length

35

Calories

580

Servings

Date Created

Created By

Jade Smidt

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