Pork and petite peppers with fresh ginger hot sauce | Heart and Stroke Foundation
This recipe is part of our Cook Once Eat Twice collection. Make this recipe tonight and then tomorrow make Pork Long Leaf Lettuce Wraps with the leftovers.
Keywords
- pork
- peppers
- leftovers
- lettuce
- ginger
- hot sauce
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Cooking tools:
- Grill
- Cooking spray
- Mixing bowl
- Measuring spoon
- Pastry brush
- Tongs
- Instant-read thermometer
- Chef's knife
- Cutting board
- Citrus press
- Spoon
- Plate
- Serving platter
Ingredients
- Canola oil cooking spray
- 2 pkg (8 oz/250 g) multi-coloured petite bell peppers
- 2 tbsp (25 mL) canola oil, divided
- 8 (4 oz/125 g each) boneless centre-cut loin pork chops, trimmed of fat
- 1 tsp (5 mL) ground cumin
- 1 tsp (5 mL) black pepper
- 2 limes, halved
- 2 tbsp (25 mL) honey
- 1 tbsp (15 mL) Sriracha hot sauce
- 1 tbsp (15 mL) grated ginger root
- 2 tsp (10 mL) cider vinegar
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