Active/Total Time: 25 minutes
Serves: 4Ingredients
4 boneless pork chops, each ½ inch thick, patted dryKosher salt and freshly ground pepper
1 head napa cabbage (about 1½ pounds), halved lengthwise
2 tablespoons safflower oil
½ small red onion, thinly sliced lengthwise (⅔ cup)
¼ cup fresh lime juice (from 2 limes)
2 tablespoons fish sauce, such as nam pla
1 serrano or red finger chile, finely chopped (2 tablespoons)
2 teaspoons packed light-brown sugar
1 English cucumber, peeled, halved lengthwise, and chopped
Fresh mint leaves and chopped peanuts, for serving
Directions
1. Season pork with salt and pepper. Heat a large skillet (preferably cast iron) over high 5 minutes. Add half of cabbage, cut-side down; cook, flipping once, until charred, 3 to 4 minutes. Transfer to a plate. Add 1 tablespoon oil to skillet, then pork; cook, flipping once, until a thermometer inserted into thickest parts registers 140°, 2 to 3 minutes. Transfer pork to a plate; let cool slightly, then thinly slice.2. In a large bowl, whisk together onion, lime juice, fish sauce, chile, sugar, and remaining 1 tablespoon oil. Chop raw and charred cabbage into bite-size pieces; add to bowl along with cucumber and toss to combine. Season with salt and pepper. Divide among plates. Top with pork, mint, and peanuts; serve.
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Recipes
RandomAll these recipes come from magazines I've had for a while. Completed: February 3rd, 2021