- Level
- very easy
- Prep Time
- 30 mins
- Total Time
- 45 mins
- Serves
- 4-6
Ingredients
- 1 ½ tsp
- fish sauce
- 7 mL
- 1 ½ tsp
- rice wine vinegar
- 7 mL
- 1 tsp
- sugar
- 5mL
- 1 tbsp
- canola oil
- 15 mL
- 1
- Lime
- 1/2 tsp
- each salt and pepper, divided
- 2 mL
- 1 ½ cups
- finely shredded cabbage
- 375 mL
- 1 cup
- 1 julienne Asian pear
- 250 mL
- ½ cup
- julienne carrot
- 125 mL
- ½ cup
- julienne daikon radish
- 125 mL
- 1/3 cup
- julienne red onion
- 80 mL
- 1/3 cup
- roughly chopped cilantro
- 80 mL
- 3 tbsp
- low sodium soy sauce
- 45 mL
- 1 tbsp
- finely minced garlic
- 15 mL
- 1 tbsp
- honey
- 15 mL
- 1 tsp
- finely minced ginger
- 5 mL
- 4-6
- Boneless pork loin chops
- 2 tbsp
- finely sliced green onion
- 30 mL
Method
Step 1
In a large mixing bowl, whisk together the fish sauce, rice wine vinegar, sugar, canola oil, 1 tsp (5 mL) lime zest, 1 tbsp (15 mL) lime juice, ¼ tsp (1 mL) salt and pepper. Add the cabbage, Asian pear, carrot, radish, red onion and cilantro. Mix well, taste and adjust the seasoning if needed, then cover and refrigerate until ready to serve.
Step 2
In a small bowl mix together the soy sauce, garlic, honey and ginger, set aside. Lightly season the pork chops with salt and pepper. Heat a non-stick pan over medium high heat. Add the pork chops, searing on the first side for 4 mins, turn the chops over and continue cooking for another 4 mins. Reduce the heat to medium, add the soy/garlic/honey/ginger mixture over the pork chops, cooking for another 3 mins. The pork chops should be cooked through, and the glaze thickened. Turn the cooked pork chops in the sticky glaze to coat all sides. Let pork chops rest 5 mins before serving.
Step 3
Transfer the glazed pork chops to plates/platter. Garnish with the finely sliced green onion and serve alongside the Asian pear slaw.
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/6 of the recipe):
- Calories:
- 240
- Fat:
- 8 g
- Saturated Fat:
- 1.5 g
- Carbs:
- 23 g
- Fibre:
- 6 g
- Sugar:
- 15 g
- Cholesterol:
- 55 mg
- Protein:
- 21 g
- Sodium:
- 850 mg
