1. Prepare Vegetables

   Thinly slice cabbage and radish with the help of a mandolin (use a knife in case you don't have one). Thinly slice scallion, and pick the leaves from the herbs. You can tear the bigger mint leaves by hand into smaller pieces.

   • 1/2 head , thinly sliced Green Cabbage
   • 6 , thinly sliced Red Radishes
   • 4 , thinly sliced Scallions
   • 1/2 bunch , leaves picked Mint
   • 1/4 bunch , leaves picked Fresh Cilantro Leaf
2. Make Sauce

   Peel ginger with the help of a small spoon. Grate the ginger using a Microplane. Zest and juice lime into small bowl. Start by using half a lime, adding more if needed. Add mayonnaise, ginger, sesame seed oil and fish sauce. Season with salt to taste.

   • 1/2 tsp , grated Ginger
   • 1 , zested & juiced Lime
   • 1/3 cup Full Fat Mayonnaise
   • 1/2 Tbsp Toasted Sesame Seed Oil
   • 2 tsp Fish Sauce
   • 1 pinch Kosher Salt
3. Season Pork Chops

   Smash garlic cloves. Heat a large skillet (cast iron preferably) over high heat. While pan is preheating, season pork chops with salt, pepper, and fennel on all sides.

   • 4 , smashed Garlic Cloves
   • 4 Thin Cut Boneless Pork Chops
   • 1 tsp Kosher Salt
   • 1/4 tsp Black Pepper
   • 1 Tbsp Ground Fennel
4. Sear Pork Chops

   Melt coconut oil on the preheated pan. Add pork chops and lower heat to medium-high. Cook pork chops for 3 minutes on one side. Flip the chops and continue cooking for another 3 minutes or until almost cooked through. Add butter and garlic and baste chops for about 30 seconds. Remove pork chops from the pan and let rest for 5 minutes before serving. Meanwhile, assemble the salad.

   • 1 Tbsp Virgin Coconut Oil
   • 2 Tbsp Unsalted Butter
5. Assemble Salad

   Combine all prepared vegetables and herbs in a large bowl. Add the peanuts and dressing, and toss well to combine.

   • 1/2 cup Dry Roasted Unsalted Peanuts
6. Serve & Enjoy

   Serve pork chops with the salad. Enjoy!

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	Amount per serving	Daily value percentage
Calories	550 kcal
Total Fat	37 g	47%
Total Saturated Fat	12 g	59%
Unsaturated Fat	25 g
Cholesterol	95 mg	32%
Sodium	1050 mg	45%
Total Carbohydrate	19 g	7%
Fiber Total Dietary	8 g	28%
Sugars Total	6 g
Excellent Source: Protein	34 g	68%
Excellent Source: Vitamin C	65 mg	70%
Calcium Ca	153 mg	10%
Iron Fe	4 mg	20%

Load More

	Amount per serving	Daily value percentage
Vitamin D	0.5 µg	2%
Potassium K	960 mg	20%
Vitamin E	2.5 mg	15%
B-Vitamins
Thiamin	0.8 mg	70%
Riboflavin	0.4 mg	35%
Niacin	12 mg	70%
Pantothenic Acid	1.5 mg	30%
Vitamin B-6	1.1 mg	60%
Folate (B9)	104 µg	25%
Vitamin B-12	0.6 µg	25%
Omega-3s	1 g
Omega3: ALA	1 g

By Innit Culinary Team