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Sweet Chili Pork Cutlet Rice Bowls with Avocado Cream

Prep Time15 mins
Cook Time1 hr
Total Time45 mins
Servings: 2


  • 2 ripe avocados peeled and pitted
  • 1/2 cup sour cream
  • 2 tablespoons buttermilk
  • salt and black pepper
  • non-stick canola oil spray
  • 2 boneless pork chops or cutlets I pounded out 2 boneless pork chops with a meat tenderizer
  • 1 cup all-purpose flour
  • 2 eggs
  • 1-2 tablespoons Thai sweet chili sauce
  • 1 cup panko bread crumbs
  • 1 cup uncooked basmati rice cook per package's instructions, makes about 3 cups cooked rice
  • 1 cup shredded carrots
  • 6 slices of fresh pineapple
  • 2 soft or hard-boiled eggs
  • 2 tablespoons green onions sliced
  • 1 tablespoon chopped parsley
  • 1 teaspoon sesame seeds


  • In the bowl of your food processor or blender, add the avocados, sour cream, buttermilk and a dash of salt and pepper. Puree until completely smooth, transfer to an airtight container, and refrigerate until you are ready to use.
  • Preheat your oven to 425 degrees F and line a large lipped baking sheet with foil. Spray with a non-stick spray. Set aside.
  • To one shallow bowl, add the flour and a dash of salt and black pepper. To another shallow bowl, add the eggs and thai sweet chili sauce. Whisk to combine. To a third shallow bowl, add the panko bread crumbs.
  • Dredge each pork cutlet in the flour, then coat in the egg mixture, and lastly coat with panko bread crumbs, pressing to adhere where needed. Place the pork cutlets on the prepared baking sheet. Bake for 15 minutes on each side, or until crispy and cooked to your liking (I cooked my pork to medium - use a probe meat thermometer if needed). Remove from heat and let rest for a couple of minutes before slicing.
  • Assemble your rice bowls by placing pork cutlets, carrots, pineapple, eggs, green onions, parsley and sesame seeds upon two beds of rice. Enjoy immediately.