Pork and petite peppers with fresh ginger hot sauce

Make this recipe tonight and then tomorrow make Pork long leaf lettuce wraps with the leftovers.
plate of pork with petite peppers, grilled zucchini and fresh ginger hot sauce
8 servings / 17 min

Prep 5 min / Cook 12 min

  • Canola oil cooking spray 
  • 2 pkg (8 oz/250 g) multi-coloured petite bell peppers
  • 2 tbsp (25 mL) canola oil, divided 
  • 8 (4 oz/125 g each) boneless centre-cut loin pork chops, trimmed of fat 
  • 1 tsp (5 mL) ground cumin 
  • 1 tsp (5 mL) black pepper 
  • 2 limes, halved 
  • 2 tbsp (25 mL) honey 
  • 1 tbsp (15 mL) Sriracha hot sauce 
  • 1 tbsp (15 mL) grated ginger root 
  • 2 tsp (10 mL) cider vinegar 
  1. Heat a grill coated with canola oil cooking spray over medium-high heat. Place the peppers in a large bowl and toss with 1 tbsp (15 mL) canola oil until well coated. Place on grill and cook 4 minutes.
  2. Meanwhile, brush both sides of pork chops with 1 tbsp (15 mL) canola oil and sprinkle with the cumin and black pepper.
  3. Place on grill (after peppers have cooked 4 minutes) and cook pork alongside the peppers for 4 minutes on each side or until the pork’s internal temperature reaches 160°F (71°C). 
  4. Meanwhile, combine honey, Sriracha sauce, ginger root and cider vinegar in a small bowl and set aside. 
  5. Cook Once Eat Twice: Reserve 4 pork chops, half the peppers, half the sauce, and 2 lime halves for Pork Long leaf lettuce wraps. Cool and refrigerate. 
  6. Serve remaining peppers alongside the remaining pork, squeeze the juice of 1 lime over the pork, and drizzle the remaining sauce over the pork. 
Nutritional info per serving

Serving size: 3 oz (90 g) cooked pork, 1/2 cup (125 mL) peppers, and 1 1/2 tsp (7 mL) sauce 

  • Calories 280
  • Protein 41 g
  • Total Fat 9 g
    Saturated Fat 1.5 g
    Cholesterol 95 mg
  • Carbohydrates 9 g
    Fibre 1 g
    Sugars 7 g
    Added Sugar 4 g
  • Sodium 200 mg
  • Potassium 794 mg

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