Pork and petite peppers with fresh ginger hot sauce

Ingredients

• 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 

Directions

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