Meal Kit
Thai Ginger-Garlic Grilled Pork Chops
With Kaffir Lime and Cucumber Relish
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 6 days
Contains: Soy
- Calorie-Conscious
- Carb-Conscious
Chef
Justin Paruszkiewicz
In Your Box (serves 2)
- 16 oz. Bone-in Pork Chops
- 1 English Cucumber
- 1 Onion
- 1 oz. Light Brown Sugar
- 1 Tbsp. Sambal
- 4 Cilantro Sprigs
- ⅓ fl. oz. Soy Sauce
- 2 Garlic Clove
- 1 tsp. Chopped Ginger
- 1 tsp. Ground Kaffir Lime Leaves
- 2 fl. oz. Rice Vinegar
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories410
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Carbohydrates28g
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Net Carbs25g
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Fat9g
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Protein53g
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Sodium530mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 2 Mixing Bowls
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Throughly rinse produce and pat dry. Mince garlic Using a vegetable peeler, peel cucumber. Slice cucumber into ¼" rounds. Thinly julienne red onion (cut into thin strips). Stem and roughly chop cilantro. Rinse pork chops and pat dry.
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2 Marinate the Chops
In a clean mixing bowl, combine the ground Kaffir lime leaves to taste (this can be a bit aromatic for some people), half the garlic, ginger, soy sauce, 2 tsp. olive oil, and a pinch of salt and pepper. Season the chops with a pinch of salt and pepper and then rub them with the marinade. Allow to sit for 10-15 minutes before cooking.
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3 Prepare the Relish
In a large mixing bowl, combine the remaining garlic, rice vinegar, brown sugar, Sambal to taste (reserving a bit for plating), cilantro (reserving a pinch for garnish), red onion, and cucumber slices. Mix well. Season with a pinch of salt and pepper. Place in refrigerator for 10 minutes to chill before serving.
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4 Cook the Chops
Heat an outdoor grill, grill pan, or medium pan over medium-high heat and spray surface with cooking spray to prevent sticking.Place the chops on the grill and cook on each side for 5-6 minutes, or until golden brown and firm to the touch and internal temperature reaches 145 degrees. Let rest for five minutes.
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5 Plate the Dish
Compose a pile of cucumber relish on a plate. Rest a pork chop against the relish. Garnish with remaining Sambal and cilantro.
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