Tangy Tamarind Pork Chops
with White Rice & Garlicky Green Beans
- Fish
- Soy
- Milk
A tangy, buttery pan sauce elevates savory pork chops into this flavor packed crowd-pleaser. Tropical tamarind gives sweet and sour notes to the velvety sauce that cascades onto fluffy white rice. Roasted garlicky green beans make an irresistible side dish, and everything is sprinkled with scallion greens for a fresh, zippy garnish.
Ingredients
6 ounce
Green Beans
4 ounce
Tangy Tamarind Sauce
(Contains: Fish, Soy)
1 clove
Garlic
2 unit
Scallions
¾ cup
White Rice
10 ounce
Pork Chops
Not included in your delivery
1 tablespoon (tbsp)
Butter
(Contains: Milk)
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. • In a small pot, combine rice, 11⁄4 cups water (21⁄4 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, wash and dry produce. • Trim green beans if necessary. Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens.
• Toss green beans, garlic, and scallion whites on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until green beans are browned and tender, 12-15 minutes.
• Pat pork* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. TIP: If pork begins to brown too quickly, reduce heat and cover. • Turn off heat; transfer pork to a cutting board to rest for at least 5 minutes. Wipe out pan.
• Return pan used for pork to low heat. Add tamarind sauce and 1⁄4 cup water (1⁄2 cup for 4 servings); cook, stirring occasionally, until sauce is warmed through, 30-60 seconds. • Remove pan from heat; whisk in 1 TBSP butter (2 TBSP for 4) until melted and combined. TIP: If sauce seems too thick, add water a splash at a time until sauce reaches desired consistency.
• Fluff rice with a fork. Taste and season with salt and pepper if desired. • Slice pork crosswise. • Divide rice and green beans between plates in separate sections. Place pork atop rice and spoon as much sauce as you like over the top. Garnish everything with scallion greens and serve.
Pork is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the tangy tamarind sauce, though some found it overpowering or too salty. Adjust sauce amount to taste 🍲.
- Ease of prep: Customers appreciated the simple preparation, with several mentioning it was quick and easy to make.
- Suggestions: Consider adding garlic and scallions to green beans later to prevent burning. Some preferred less sauce or wanted more depth of flavor.
- Portions: Several noted an abundance of rice and sauce; consider reducing rice or increasing vegetables for better balance.
- Texture: Some found the pork tender and juicy, while others experienced toughness. Green beans were crisp for some, chewy for others.
