🍽️ Pork chops with Asian vegetable mix

Name: Pork chops with Asian vegetable mix
Total time: 30 min
Yield: 4 servings
Ingredients: 2 spring onions; 200 g carrots (2 carrots); 150 g fresh mung bean sprouts; 1 garlic clove; 100 g parboiled whole grain rice; salt; 300 g pork chop (2 pork chops); 1 tsp flour; 1 tsp five-spice powder; 2 tbsp rapeseed oil; 0.5 lime; 2 tbsp ketchup; 2 tbsp soy sauce

598 kcal · 30 min · 4 servings

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Ingredients

2 spring onions
200 g carrots (2 carrots)
150 g fresh mung bean sprouts
1 garlic clove
100 g parboiled whole grain rice
salt
300 g pork chop (2 pork chops)
1 tsp flour
1 tsp five-spice powder
2 tbsp rapeseed oil
0.5 lime
2 tbsp ketchup
2 tbsp soy sauce

Instructions

1. Wash the spring onions and the carrots under running water.
2. Trim the ends of the spring onions and slice them into thin rings.
3. Peel the carrots thinly.
4. Slice the carrots into thin rounds first, then cut them into fine strips.
5. Wash the mung bean sprouts.
6. Let the sprouts drain well in a sieve.
7. Peel the garlic clove.
8. Finely chop the garlic.
9. Put the rice in a pot with 200 milliliters of lightly salted water.
10. Bring the water with the rice to a boil.
11. Reduce the heat to low.
12. Cover the pot.
13. Let the rice cook for about 20 minutes.
14. Rinse the pork chops briefly under cold water.
15. Pat the pork chops dry with kitchen paper.
16. Mix the flour and the spice powder in a small bowl.
17. Lightly salt the pork chops.
18. Rub the pork chops with the flour mixture.
19. Heat the oil in a large pan.
20. Fry the pork chops in the pan.
21. Fry them for 3 to 5 minutes on each side depending on thickness.
22. Remove the pork chops from the pan.
23. Wrap the pork chops in aluminum foil.
24. Set the wrapped chops aside.
25. Add the carrot strips to the pan.
26. Cover the pan.
27. Cook the carrots in the pan juices over low heat for 5 minutes.
28. Add the spring onions, garlic, and sprouts.
29. Stew everything for another 5 minutes.
30. Add a little water if necessary.
31. Grate the zest of half the lime thinly using a fine grater.
32. Squeeze the juice of the lime.
33. Stir the lime zest, lime juice, ketchup, and soy sauce into the vegetables.
34. Unwrap the pork chops from the foil.
35. Add the released meat juices to the vegetables.
36. Place the pork chops on top of the vegetables.
37. Cover the pan again.
38. Heat everything for about 3 more minutes.
39. Serve the pork chops with the rice.

Nutrition per serving

kcal: 598
Protein: 48 g · Fett/Fat: 19 g · Carbs: 57 g