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
plate of pork with petite peppers, grilled zucchini and fresh ginger hot sauce



  1. Step 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. Step 2

    Meanwhile, brush both sides of pork chops with 1 tbsp (15 mL) canola oil and sprinkle with the cumin and black pepper.
  3. Step 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. Step 4

    Meanwhile, combine honey, Sriracha sauce, ginger root and cider vinegar in a small bowl and set aside.
  5. Step 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. Step 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 Information

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