Ingredients

4 Servings

Meat & Seafood

  • Thin Cut Boneless Pork Chops 4

Dry Goods

  • Peanuts 1/2 cup

Pantry

  • Virgin Coconut Oil 1 Tbsp

  • Roasted Sesame Seed Oil 1/2 Tbsp

Produce

  • Fresh Ginger 1/2 tsp

  • Red Radishes 6

  • Cilantro 1/4 bunch

  • Scallions 4

  • Lime 1

  • Garlic Cloves 4

  • Mint 1/2 bunch

  • Cabbage 1/2 head

Canned/Bottled Goods

  • Fish Sauce 2 tsp

  • Mayonnaise 1/3 cup

Dairy & Eggs

  • Unsalted Butter 2 Tbsp

Spices

  • Ground Fennel 1 Tbsp

  • Black Pepper 1/4 tsp

  • Kosher Salt 1 tsp

Preparation

  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 Cabbage
    • 6, thinly sliced Red Radishes
    • 4, thinly sliced Scallions
    • 1/2 bunch, leaves picked Mint
    • 1/4 bunch, leaves picked Cilantro
  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 Fresh Ginger
    • 1, zested & juiced Lime
    • 1/3 cup Mayonnaise
    • 1/2 Tbsp Roasted 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 Peanuts
  6. Serve & Enjoy

    Serve pork chops with the salad. Enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 550 kcal  
Total Fat 37.0 g 47%
Total Saturated Fat 12.0 g 59%
Unsaturated Fat 25 g  
Cholesterol 95 mg 32%
Sodium 1050 mg 45%
Total Carbohydrate 20 g 7%
Fiber Total Dietary 9 g 31%
Sugars Total 6 g  
Good Source: Protein 34 g 68%
Excellent Source: Vitamin C 67 mg 70%
Calcium Ca 174 mg 15%
Iron Fe 5.0 mg 25%
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By Innit Culinary Team