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
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Justin Paruszkiewicz
You know limes, but do you know their bumpy, slightly astringent cousin, the Kaffir Lime? Well, prepare to become deliciously acquainted via this dish that features juicy bone-in pork chops with aromatic Kaffir lime leaves and crave-worthy Thai flavors. Cooled down with a sweet cucumber relish, your taste buds will be so occupied feeling awesome that you'll scarcely realize that this dish is both low-calorie and low-carb.
In Your Box (serves 2)
- 16 oz. Bone-in Pork Chop
- 1 English Cucumber
- 1 Onion
- 1 oz. Light Brown Sugar
- 1 Tbsp. Sambal
- 4 Cilantro Sprigs
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⅓ fl. oz. Soy Sauce - Gluten-Free
- 2 Garlic Cloves
- 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) oPNL89OX
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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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