Creeach Fam Recipes
Hoisin-Glazed Pork Chops with Sesame Slaw Salad
2 servings
servings30 minutes
active time35 minutes
total timeIngredients
2 unit Scallions
1 clove Garlic
1 unit Baby Lettuce
4 ounce Red Cabbage and Carrot Mix
1 ½ ounce Sesame Dressing
10 ounce Pork Chops
2 tablespoon Hoisin Sauce
5 teaspoon White Wine Vinegar
1 tablespoon Sesame Oil
¼ teaspoon Sugar
2 teaspoon Cooking Oil
Salt
Pepper
Directions
• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Trim and discard root end from lettuce; roughly chop leaves.
• In a large bowl, combine cabbage and carrot mix, half the scallion greens, half the dressing (you’ll use the rest later), and ¼ tsp sugar (½ tsp for 4 servings); toss to coat. Season with salt and pepper.
• Pat pork* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. • Turn off heat; transfer to a cutting board and tent with foil to keep warm. Wipe out pan and let cool slightly.
• Heat a drizzle of oil in same pan over medium-low heat. Add garlic and scallion whites; cook, stirring, until fragrant, 30-60 seconds. • Stir in ¼ cup water (1⁄3 cup for 4 servings), hoisin, vinegar, and half the sesame oil (all for 4). Bring to a simmer; cook until sauce has slightly thickened, 2-4 minutes. Season lightly with pepper.
• Add lettuce and remaining dressing to bowl with cabbage and carrot mixture; toss to combine.
• Slice pork crosswise. • Divide pork and salad between plates. Spoon pan sauce over top; garnish with remaining scallion greens and serve. Pork is fully cooked when internal temperature reaches 145°.
Nutrition
Serving Size
-
Calories
460 kcal
Total Fat
27 g
Saturated Fat
6 g
Unsaturated Fat
-
Trans Fat
-
Cholesterol
90 mg
Sodium
950 mg
Total Carbohydrate
27 g
Dietary Fiber
3 g
Total Sugars
20 g
Protein
28 g
2 servings
servings30 minutes
active time35 minutes
total time