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
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
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.
Reviews from our home cooks
We really liked this one. We had never had tamarind sauce before and now it's become one we want to have again and again. It just went perfectly with the green beans and rice. Super fast and easy and just the right amount of spice.
Loved the flavor of the pan sauce. The pork chops are juicy and delicious. The green beans were fresh and roasted perfectly. I will order again.
The only "irregular" thing about this one was it was a LOT of sauce. It seemed like a lot in the bag (since it basically arrived fully formed, minus the butter), it was even more when I added the water to it, and I was surprised to be asked only to warm it up for 30-60 sec. I reduced it a bit longer than that but it still was a ton and quite liquidy. That said, it was delicious so I'm definitely not complaining - would be delighted to see that flavor in other recipes.
I've never cooked pork by myself, so I was nervous, but it came out perfectly. This, combined with the veggies and rice, was so delicious.
I loved the scallion whites and garlic roasted with the green beans. I'll be doing this more often with oven roasted green beans. I discovered I'm not a fan of tamarind sauce... not the chef's fault. I wanted to try something new and I did. Just wasn't a fan.
I wish there was a bit more depth to the tamarind sauce for the pork. Also, the garlic/green onion burned in the oven before the green beans were done, so I would've added that later in the cooking process.
As usual, this meal was delicious and easy to make!!! The tamarind sauce was a nice addition to the pork chops
I am not a fan of the green beans in the meals. I can't roast them correctly for some reason! They always come out tough and chewy. I still give the meal a 5.
Overall it was good, green beans were a little bland and personal preference I would've liked more sauce.
The sauce was almost too spicy for me to eat. Please be more transparent about heat level in recipes! It would have been delicious without the heat.
