In order to bring you the best organic produce, some ingredients may differ from those depicted.
Thai-style pork and tomato-lime salad with toasted coconut
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus
2 Servings, 580 Calories/Serving
We combined lemongrass paste with creamy coconut milk, fish sauce, and lime juice. The result? An irresistible lemongrass sauce that’s kinda tangy, kinda savory, and totally delicious on pork chops.
In your bag
- 2 tablespoons shaved coconut
- 2 boneless center-cut pork loin chops (about 6 ounces each)
- 2 organic Roma or other tomatoes
- 3 organic scallions
- 1 organic lime
- Sunbasket lemongrass paste (lemongrass - extra virgin olive oil - pureed garlic - pureed ginger - turmeric)
- ½ cup coconut milk
- 1 tablespoon fish sauce
Calories 580, Total Fat 42g (54% DV), Sat. Fat 18g (90% DV), Trans Fat 0g, Cholest. 100mg (33% DV), Sodium 510mg (22% DV), Total Carb. 15g (5% DV), Fiber 5g (18% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 40g
Contains: Fish (anchovy), Tree Nuts (coconut)
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Toast the coconut
In a dry large frying pan over medium heat, toast the coconut, stirring occasionally, until lightly browned and fragrant, 2 to 3 minutes. Transfer the coconut to a plate to cool. Wipe out the pan. While the coconut is toasting, prepare the pork.
Prep and cook the pork
- Pat the pork dry with a paper towel; season with salt and pepper.
In the same pan used for the coconut, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the pork and cook, turning frequently, until browned but still faintly pink within, 8 to 10 minutes. Transfer to a cutting board and cut into ½-inch-thick slices. Do not clean the pan. While the pork is cooking, prepare the salad.
Prep the remaining ingredients; assemble the salad
- Cut away the cores from the tomatoes; coarsely chop the tomatoes.
- Trim the root ends from the scallions; thinly slice the scallions on the diagonal. Set aside half for garnish.
- Zest and juice the lime, keeping the zest and juice separate (the juice will be divided between the salad and the lemongrass sauce).
In a large bowl, stir together the tomatoes, half the scallions, lime zest, 2 teaspoons [4 tsp] lime juice, and 1 to 2 tablespoons oil. Season to taste with salt and pepper. Let stand, stirring occasionally, while you prepare the lemongrass sauce.
Make the lemongrass sauce
In the same pan used for the pork, if dry, add 1 to 2 teaspoons oil. Warm over medium heat until hot but not smoking. Stir in the lemongrass paste and cook until fragrant, about 30 seconds. Add the coconut milk and stir to combine. Bring to a boil, then reduce to a simmer and cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, until the sauce is thickened slightly, 2 to 3 minutes.
Remove from the heat and stir in half the remaining lime juice and half the fish sauce. Season to taste with salt and pepper and more lime juice and fish sauce, if desired.
Transfer the tomato salad to individual plates and garnish with the toasted coconut. Arrange the pork alongside, top with as much lemongrass sauce as you like, and garnish with the remaining scallions. Serve any remaining lemongrass sauce on the side.
- Divide the scallions.
- Juice the lime.
- Assemble the tomato salad.
- Time the cooking.
- Garnish the salad with coconut.