HelloFresh
topBanner
Miso Lime Pork Cutlets

Miso Lime Pork Cutlets

with Roasted Carrots & Ginger Scallion Rice

Read more

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 garlicky pork cutlets with roasted carrots and aromatic ginger-scallion rice. To finish things off, the pork is drizzled with a life-affirming, sweet and savory miso-lime sauce. Talk about a dream come true!

Allergens:SoyMilk

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

Total Time35 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 thumb

Ginger

2 unit

Scallions

12 ounce

Carrots

1 unit

Lime

½ cup

Jasmine Rice

12 ounce

Pork Cutlets

1 teaspoon

Garlic Powder

1 unit

Miso Stock Concentrate

(ContainsSoy)

½ ounce

Honey

1 tablespoon

Sesame Seeds

Not included in your delivery

4 teaspoon

Vegetable Oil

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3012 kJ
Calories720 kcal
Fat33 g
Saturated Fat12 g
Carbohydrate70 g
Sugar18 g
Dietary Fiber6 g
Protein40 g
Cholesterol100 mg
Sodium730 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.
Instructions
Instructionsarrow up iconarrow up icon
1

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Peel and mince ginger. Trim and thinly slice scallions, separating whites from greens. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Zest and quarter lime.

2

• Heat a drizzle of oil in a small pot over medium-high heat. Add ginger and scallion whites; cook, stirring, until fragrant, 1 minute. Stir in rice and ¾ cup water (1¼ cups for 4 servings). Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

3

• While rice cooks, toss carrots on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until tender, 20-25 minutes. • Toss with lime zest.

4

• Meanwhile, pat pork* dry with paper towels. Season lightly with salt and pepper; rub all over with garlic powder. • Heat a large drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 2-3 minutes per side. (For 4 servings, cook in batches if necessary.) Turn off heat; transfer pork to a plate. Wipe out pan.

5

• Return same pan to medium-high heat. Add ¼ cup water (1⁄3 cup for 4 servings), stock concentrate, honey, and a big squeeze of lime juice. Bring to a simmer; cook, stirring, until thickened, 2-3 minutes. Turn off heat. • Stir in 1 TBSP butter (2 TBSP for 4). Taste and season with salt, pepper, and more lime juice if desired. • Return pork to pan and turn to coat.

6

• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. • Divide rice, pork, and carrots between plates. Top pork with any remaining sauce. Sprinkle everything with sesame seeds and scallion greens. Serve with any remaining lime wedges on the side.