Spicy Chili Lime Pork Cutlets with Zesty Rice and Cucumber Peanut Salad

Craving a dinner that’s both quick and exciting? These chili lime pork cutlets are seared to perfection and drizzled with a spicy-sweet glaze that will wake up your taste buds. Paired with zesty rice and a cool cucumber peanut salad, this meal is a perfect balance of flavors and textures.

Ready in just 25 minutes, this dish is ideal for busy weeknights when you want something delicious without spending hours in the kitchen. The combination of tangy lime, sweet chili sauce and crunchy peanuts makes every bite memorable.

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Ingredients

1 unit Microwavable RiceView ingredient guideLike ingredientDislike ingredient

2 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

12 ounce Pork CutletsView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the microwavable rice according to package directions. Fluff with a fork and set aside.
2. While the rice cooks, prepare the cucumber: slice the mini cucumber into thin rounds. In a small bowl, combine cucumber slices with a squeeze of lime juice and a pinch of salt. Set aside.
3. Pat the pork cutlets dry with paper towels. Season both sides with salt and black pepper.
4. Heat a large non-stick skillet over medium-high heat. Add a drizzle of oil, then sear the pork cutlets for 3-4 minutes per side, until golden brown and cooked through (internal temperature of 145°F). Remove from skillet and let rest.
5. In the same skillet, reduce heat to low. Add the sweet Thai chili sauce and the juice from half the lime. Stir and cook for 1 minute until slightly thickened.
6. To serve, divide the rice between plates. Top with mixed greens, cucumber slices and peanuts. Slice the pork cutlets and arrange on top. Drizzle the chili lime glaze over the pork.
7. Garnish with remaining lime wedges and enjoy immediately.

Recipe Tips

FAQ

Can I use a different protein instead of pork?

Yes, chicken breast or thighs work well. Adjust cooking time as needed until internal temperature reaches 165°F.

How do I make the rice zesty?

Stir in a squeeze of lime juice and a pinch of salt after cooking for a bright flavor.

Can I make this dish ahead of time?

The components are best fresh, but you can prep the cucumber salad and glaze in advance. Store separately and assemble just before serving.