I’ve got a super simple, healthy and incredibly delicious dinner for you. Ginger-soy glazed pork chops are paired with a refreshing Asian pear slaw to round out a super flavorful, easy-to-prepare meal.
Hello and Happy Friday!! How was your Cinco de Mayo? Better yet, how were your tacos?! And guac?! Did you eat them poolside with a sombrero on listening to Mariachi music? PULEASE tell me you had at least one jalapeño margarita!?
I unfortunately did not partake in any of the above festivities, but I did eat some killer chili-lime shrimp crostini’s with caramelized pineapple guac that rocked my entire evening. Recipe to come!These pork chops are seared to perfection and coated with a tangy ginger-soy glaze that is out of this WORLD. I mean, holy flavor bomb. The sweet and savory thing is on POINT and I now want to coat every piece of meat and fish with this glaze. Salmon is definitely next on the list.The Asian pear slaw is made of chopped cabbage, julienned pear, carrots, red onion and cilantro, all tossed in an incredibly flavorful dressing. I can almost guarantee that raw vegetables will have never tasted SO good.
To add the quintessential flavor of Thai and Asian cuisine, I added a small dose of fish sauce to the dressing. I absolutely love the savory depth of flavor of fish sauce and how it adds tremendous complexity to soups, dressings and marinades. It also has single handedly made me realize that anchovies aren’t that bad after all. 😉
If you’re feeling frisky, you could also add some crushed peanuts or cashews to the slaw for added crunch. I opted for sesame seeds, but next time, nuts will definitely be making a debut.This is one of those meals that will trigger every one of your senses once you start eating it. You will start asking yourself, “hm, what flavor is that? Sweet, savory, umami? All of the above?” (The answer is D). It is EVERYTHING!
I got the absolute best response out of Adam when he started eating it. If you’re not familiar, he is my live-in dishwasher/food critic. He’s also my boyfriend on good days ;). He took a few bites and said “wow, this is something I could see myself ordering at a restaurant and being very pleased with.”
I mean, is there any better compliment for a little ol’ food blogger?!
- **Pear Slaw**
- 1½ cups shredded cabbage
- 1 julienne-cut pear
- ⅓ red onion, shaved or thinly sliced
- ½ cup matchstick carrots
- ¼ cup thinly sliced radish
- ⅓ cup cilantro, roughly chopped
- 1½ tsp fish sauce
- 1½ tsp rice wine vinegar
- 1 tsp granulated sugar
- 1 tbsp canola or vegetable oil
- Juice of 1 lime
- Sea salt and black pepper to taste
- Optional garnish: sesame seeds
- **Ginger-Soy Glazed Pork**
- 1 - 1.25 lbs boneless pork loin chops
- 2 cloves of garlic, minced
- 3 tbsp lower-sodium soy sauce
- 1 tbsp honey
- 1 tsp freshly grated ginger
- 2 tsp mirin
- ½ tsp Sriracha (optional)
- Optional garnish: sliced green onion
- Begin by preparing slaw ingredients. In a large bowl, combine all vegetables. In a smaller bowl, whisk together dressing ingredients: fish sauce, rice wine vinegar, sugar, oil, lime juice, salt and pepper. Pour over vegetables and toss to evenly distribute. Set aside.
- Prepare pork marinade by adding garlic, soy sauce, honey, ginger, mirin and Sriracha in a medium-sized bowl and whisking to combine. Heat a large non-stick skillet over medium-HIGH heat.
- Season pork chops with a dash of salt and pepper and add to heated skillet (*if skillet is NOT non-stick, add a spray of non-stick cooking spray or dash of oil). Sear chops for ~3 minutes, flip and sear for another 2-3 minutes. Reduce heat to medium. Pour marinade evenly over pork chops. Cook for another 2-3 minutes, or until pork chops are cooked through, flipping once more. You'll notice the marinade will thicken and begin turning into a sticky glaze. Transfer pork chops to a plate and top with sliced green onion. Pair with slaw, top with sesame seeds if desired.