Name: Thai-Style Grilled Pork Chop with Peanuts, Rice & Butter Lettuce Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ heads butter (Boston) lettuce; 710 ml chicken or vegetable broth; 1 ½ English cucumbers; 1 small pkg fresh mint; 3 cloves garlic; 1 ½ cups jasmine rice; 3 limes; 1 ½ oranges; ⅓ cup peanuts, roasted unsalted; 6 pork chops, boneless; 2 shallots; black pepper; brown sugar; chili-garlic sauce; fish sauce; neutral vegetable oil; salt

Thai-Style Grilled Pork Chop with Peanuts, Rice & Butter Lettuce SaladThai-Style Grilled Pork Chop with Peanuts, Rice & Butter Lettuce Salad — a 40-minute dinner recipe with 17 ingredients, serving 6.Ingredients

1 ½ heads butter (Boston) lettuce

710 ml chicken or vegetable broth

1 ½ English cucumbers

1 small pkg fresh mint

3 cloves garlic

1 ½ cups jasmine rice

3 limes

1 ½ oranges

⅓ cup peanuts, roasted unsalted

6 pork chops, boneless

2 shallots

black pepper

brown sugar

chili-garlic sauce

fish sauce

neutral vegetable oil

salt

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add broth and salt, then bring the mixture to a boil over high heat.

Meanwhile, wash and dry the fresh produce.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

While the rice is cooking, zest and juice half of the limes into a small bowl. (Reserve remaining limes for later use.)

Peel and mince garlic. Add to the bowl with the lime along with sugar, chili-garlic sauce, fish sauce, salt, and pepper, then stir to combine the marinade.

Pat the pork chops dry with paper towels and place in a large bowl. Pour half of the marinade over the pork, turn to coat, and set aside to marinate, 10 minutes. (Reserve remaining marinade for serving.)

Meanwhile, juice reserved limes and oranges into another large bowl. Add oil, sugar, and salt, then whisk to combine the dressing.

Peel, halve, and slice shallots lengthwise into thin strips. Add to the bowl with the dressing.

Trim and halve cucumbers lengthwise, then cut crosswise into thin half-moons. Add to the bowl.

Pick mint leaves off the stems; discard stems and roughly chop the leaves. Add to the bowl and set aside.

Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.

Once the pan is hot, coat with oil. Working in batches if necessary, add pork chops, discarding any excess marinade left in the bowl, and grill until golden and cooked through, 4-5 minutes per side. Transfer to a plate and loosely cover with aluminum foil.

Meanwhile, roughly chop peanuts. Set aside for serving.

Chop or tear lettuce into bite-sized pieces. Add to the bowl with the dressing and toss to combine the salad. Set aside.

Thinly slice pork chops.

To serve, divide rice, salad, and pork between plates or bowls. Drizzle reserved marinade over the pork, then sprinkle with peanuts. Enjoy!

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