Vietnamese Pork Chops PREP-Marinade
Pour in the marinade container into the pork bag. Squish. Let marinade for at least 2 hours. In a large skillet add 1 T. of oil on medium heat. Drain marinade and place the pork in the skillet. Cook for 2-3 minutes each side, until done. In a small skillet heat up the dried onions for 2 minutes on low. Steam rice. Slice cucumber. Serve the pork with the rice, pickled carrots, cucumber slices. Top the rice with the fried onions. Drizzle the light sauce over the rice and pork chops.
Nutrition Facts
Serving Size: 1 serving (¼ of recipe)
Servings Per Container: 4
| Nutrient | Amount |
|---|---|
| Calories | 720 |
| Total Fat | 22 g |
| Saturated Fat | 5 g |
| Cholesterol | 95 mg |
| Sodium | 1,480 mg |
| Total Carbohydrates | 88 g |
| Dietary Fiber | 3 g |
| Total Sugars | 28 g |
| Added Sugars | 24 g |
| Protein | 42 g |
Key Micronutrients:
Vitamin D 0% • Calcium 6% • Iron 20% • Potassium 18%
Ingredients
Pork chops, cooked rice, carrots, cucumber, fried onions (onions, vegetable oil, wheat flour, salt), marinade [water, vinegar, brown sugar, fish sauce (anchovies, salt), gluten-free soy sauce (water, soybeans, salt), olive oil, lemongrass, garlic, chili garlic sauce, green onions, black pepper], nuoc mam sauce (water, sugar, vinegar, fish sauce, lime juice, garlic, chili garlic sauce), salt.
Allergen Statement
Contains: Fish, Soy, Wheat