Chili Lime Pork Cutlets

Chili Lime Pork Cutlets

with Zesty Rice & Cucumber Peanut Salad

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Another work day, another dinner daydream. You know what we mean. You’re sitting at your desk and 2:00 p.m. rolls around. Suddenly, all you can think is, “Dinner...what the heck am I going to eat for dinner?!” Well, we’ve got you covered, and FYI, the answer to that question is pretty delicious. We’re serving up seared pork cutlets, zesty rice, and a cucumber and candied peanut salad. To finish things off, the pork is drizzled with a life-affirming, spicy-sweet chili-lime glaze. Talk about a dream come true!

Tags:Calorie SmartQuickSpicy

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time20 minutes
Prep Time5 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Persian Cucumber

1 unit


12 ounce

Pork Cutlets

½ ounce



1 unit

Microwaveable Jasmine Rice

2 ounce

Sweet Thai Chili Sauce

2 ounce

Mixed Greens

Not included in your delivery

1 tablespoon



1 teaspoon

Vegetable Oil

1.5 tablespoon

Olive Oil

1 teaspoon




Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2929 kJ
Calories700 kcal
Fat34 g
Saturated Fat9 g
Carbohydrate64 g
Sugar19 g
Dietary Fiber3 g
Protein41 g
Cholesterol85 mg
Sodium710 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Paper Towel
Large Pan
Medium Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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• Wash and dry all produce. • Trim and halve cucumber lengthwise; thinly slice crosswise into half-moons. Zest and halve lime. • Pat pork* dry with paper towels; season all over with salt and pepper.


• Heat a large, dry pan over medium-high heat. Add peanuts; cook, stirring, until lightly browned, 2-3 minutes. • Add 1 tsp sugar (2 tsp for 4 servings) and 1 TBSP water (2 TBSP for 4). Cook, stirring, until peanuts are coated and tacky, 1-2 minutes. Turn off heat; remove from pan and set aside. Wash out pan. • Once cool enough to handle, roughly chop peanuts.


• Heat a drizzle of oil in same pan over high heat. Add pork and cook until browned and cooked through, 2-3 minutes per side. • Turn off heat; transfer to a plate and set aside. Wipe out pan.


• While pork cooks, using your hands, massage rice in package to break up grains. • Heat a medium pan over medium heat. Add rice and 2 TBSP water. Cook, stirring, until warmed through, 2-3 minutes. Stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. Remove pan from heat. • Heat pan used for pork over medium- low heat; add chili sauce and a squeeze of lime juice. • Return pork to pan and turn to coat in glaze. Turn off heat.


• In a large bowl, whisk together juice from remaining lime, 1½ TBSP olive oil (3 TBSP for 4 servings), and a pinch of sugar. • Toss in mixed greens, cucumber, and peanuts. Season with salt and pepper.


• Stir lime zest and a pinch of salt into bowl with rice. • Divide rice between plates and top with pork and any remaining glaze. Serve with salad on the side.