Pork and petite peppers with fresh ginger hot sauce
280 cal Serves 8 servings
Prep time 0h 5m
Cook time 0h 12m
Total time 0h 17m
Step 1Heat 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.
Step 2Meanwhile, brush both sides of pork chops with 1 tbsp (15 mL) canola oil and sprinkle with the cumin and black pepper.
Step 3Place 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).
Step 4Meanwhile, combine honey, Sriracha sauce, ginger root and cider vinegar in a small bowl and set aside.
Step 5Cook 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.
Step 6Serve remaining peppers alongside the remaining pork, squeeze the juice of 1 lime over the pork, and drizzle the remaining sauce over the pork.
Per serving (1 portion)
- 41 g
- 200 mg
- 794 mg
- Total fat
- 9 g
- Saturated fat
- 1,5 g
- 95 mg
- 9 g
- 1 g
- 7 g
- Added sugars
- 4 g
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