Sesame Chili Pork Chops & Veggie Stir-Fry

🥘 Ingredients

• bell pepper
  1 unit
• black pepper
  1 tsp
• carrot
  6 oz
• cooking oil
  4 tsp
• garlic
  1 clove
• ginger
  1 thumb
• paper towels
• peanuts
  6 oz
• ponzu sauce
  30 ml
• pork chops
  12 oz
• salt
  1 tsp
• sesame dressing
  2 oz
• sugar snap peas
  6 oz
• sweet Thai chili sauce
  1 oz

🍳 Cookware

• medium bowl
• large pan
• small bowl

1. 

   1

   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 sugar snap peas . Peel and mince or grate ginger and garlic .

   peanuts: 6 oz, carrot: 6 oz, bell pepper: 1 unit, sugar snap peas: 6 oz, ginger: 1 thumb, garlic: 1 clove
2. 

   2

   In a medium bowl , combine sesame dressing , sweet Thai chili sauce , and half the ponzu sauce . In a large pan , add peanuts, 2 TBSP water.

   sesame dressing: 2 oz, sweet Thai chili sauce: 1 oz, ponzu sauce: 30 ml
3. 

   3

   Turn the heat to medium-high. Add the peanut mixture, 2 tablespoons sugar, and 2 tablespoons water. Cook, stirring often, until water has evaporated and peanuts are coated and lightly toasted, ⏱️ 3 minutes . Turn off heat; transfer to a small bowl . Wipe out pan.
4. 

   4

   Pat pork chops dry with paper towels . Season lightly with salt and black pepper . Heat a drizzle of cooking oil in the pan used for the peanuts over medium-high heat. Add pork; cook until browned and cooked through, ⏱️ 4 minutes per side. Transfer to a cutting board.

   pork chops: 12 oz, paper towels, salt: 1 tsp, black pepper: 1 tsp, cooking oil: 4 tsp
5. 

   5

   Using the same pan, drain and add the sliced bell pepper and carrot. Cook until softened, ⏱️ 4 minutes . Add the trimmed snap peas, ginger, and garlic to the pan. Cook until lightly browned and tender, ⏱️ 2 minutes more.
6. 

   6

   Slice the pork crosswise. Divide the stir-fry and pork between plates. Top pork with sauce and garnish with candied peanuts. Serve.