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Sesame Chili Pork Chops & Veggie Stir-Fry

Sesame Chili Pork Chops & Veggie Stir-Fry

with Bell Pepper, Snap Peas & Candied Peanuts

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When it comes to a stir-fry, there’s no rule that it has to be the star of the show (or plate), and this meal is proof. This stir-fry features tender bell pepper, crunchy carrots and snap peas, and aromatics like garlic and ginger. It’s piled next to the main event: seared pork chops topped with a sesame chili sauce and sprinkled with candied peanuts. We wouldn’t discourage you from drizzling the sauce all over your stir-fry, too...

Tags:Carb SmartCalorie Smart

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

Total Time25 minutes
Prep Time10 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Pork Chops

1 unit

Bell Pepper

4 ounce

Sugar Snap Peas

1 clove


1 thumb


3 ounce


12 milliliters

Ponzu Sauce

(ContainsFish, Soy, Wheat)

1.5 ounce

Sesame Dressing

(ContainsSoy, Wheat)

1 ounce

Sweet Thai Chili Sauce


½ ounce



Not included in your delivery

1 teaspoon


2 teaspoon

Cooking Oil

1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories580 kcal
Fat33 g
Saturated Fat10 g
Carbohydrate33 g
Sugar22 g
Dietary Fiber4 g
Protein40 g
Cholesterol120 mg
Sodium1200 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
Medium Bowl
Large Pan
Small Bowl
Paper Towel
Instructionsarrow up iconarrow up icon
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• Wash and dry produce. • Roughly chop peanuts. Trim, peel, and thinly slice carrot on a diagonal. Halve, core, and thinly slice bell pepper into strips. Trim and remove strings from snap peas. Peel and mince or grate ginger and garlic.


• In a medium bowl, combine sesame dressing, chili sauce, and half the ponzu (you’ll use the rest later).


• Heat a large, preferably nonstick, pan over medium-high heat. Add peanuts, 1 tsp sugar (2 tsp for 4 servings), and 2 TBSP water. Cook, stirring often, until water has evaporated and peanuts are coated and lightly toasted, 3-5 minutes. • Turn off heat; transfer to a small bowl. Wipe out pan.


• Pat pork* dry with paper towels. Season lightly with salt and pepper. • Heat a drizzle of oil in pan used for peanuts over medium-high heat. Add pork; cook until browned and cooked through, 4-6 minutes per side. TIP: If pork begins to brown too quickly, reduce heat to medium. • Transfer to a cutting board to rest for at least 5 minutes.


• Heat a drizzle of oil in pan used for pork over medium-high heat; add carrot and bell pepper. Cook until softened, 4-5 minutes. • Add snap peas, ginger, and garlic. Cook until lightly browned and tender, 2-3 minutes more. • Stir in remaining ponzu and 1 TBSP butter (2 TBSP for 4 servings) until combined. Season with salt and pepper to taste. Turn off heat.


• Thinly slice pork crosswise. • Divide stir-fry and pork between plates. Top pork with sesame chili sauce. Garnish with candied peanuts and serve.