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.
280 cal
Serves 8
Prep time
0h 5m
Cook time
0h 12m
Total time
0h 17m
Ingredients
Directions
-
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. -
Step 2
Meanwhile, brush both sides of pork chops with 1 tbsp (15 mL) canola oil and sprinkle with the cumin and black pepper. -
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). -
Step 4
Meanwhile, combine honey, Sriracha sauce, ginger root and cider vinegar in a small bowl and set aside. -
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. -
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 (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
- Sodium
- 200 mg
- Potassium
- 794 mg
- Total fat
- 9 g
- Saturated fat
- 1.5 g
- Cholesterol
- 95 mg
- Carbohydrates
- 9 g
- Fibre
- 1 g
- Sugars
- 7 g
- Added sugars
- 4 g
