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Ingredients
US|METRIC
4 SERVINGS
- 1/4 cup rice wine vinegar
- 2 Tbsp. vegetable oil
- 2 Tbsp. sesame oil
- 2 Tbsp. low sodium soy sauce
- 1 Tbsp. honey
- 2 tsp. fresh ginger (peeled and chopped)
- 1/4 cup peanut butter powder
- 4 boneless New York (top loin) pork chops (4 oz. each)
- 1 zucchini (halved)
- 1 red bell pepper (seeded and sliced)
- 1/2 lb. snap peas (strings removed and sliced)
- 1 small carrot (peeled and shredded)
- 1/4 cup red onion (thinly sliced)
- 6 cups baby spinach (chopped)
- 1/2 cup orange slices (mandarin)
- 1/3 cup roasted peanuts (no salt added)
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Directions
- For the dressing: In a medium bowl, whisk together the first 7 ingredients until thoroughly combined, about 3 minutes.
- In a gallon zipper storage bag, add half of dressing (set aside remaining dressing for salad), and pork chops. Seal bag and squish around to coat pork chops completely. Refrigerate for a minimum of 1 hour to marinate.
- Preheat a grill to medium heat. Coat grill with oil. Grill zucchini halves flat side down for 5 minutes, remove to a cutting board and let cool before slicing.
NutritionView More
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480Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories480Calories from Fat320 |
| % DAILY VALUE |
| Total Fat36g55% |
| Saturated Fat6g30% |
| Trans Fat0g |
| Cholesterol |
| Sodium510mg21% |
| Potassium980mg28% |
| Protein16g |
| Calories from Fat320 |
| % DAILY VALUE |
| Total Carbohydrate29g10% |
| Dietary Fiber9g36% |
| Sugars14g |
| Vitamin A160% |
| Vitamin C190% |
| Calcium15% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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