GINGER-SOY GLAZED PORK CHOPS WITH ASIAN PEAR SLAW
Ginger-soy glazed pork chops paired with a refreshing Asian pear slaw creates an incredibly flavorful, easy-to-prepare meal.
Provided by Jamie Vespa MS, RD
Categories Entree
Time 30m
Number Of Ingredients 23
Steps:
- 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.
Nutrition Facts : ServingSize 1 g, Calories 303 kcal, Carbohydrate 19 g, Protein 26 g, Fat 13 g, SaturatedFat 3.5 g, Cholesterol 80 mg, Sodium 675 mg, Fiber 3 g, Sugar 12.5 g
PICKLED GINGER ASIAN PEAR COLESLAW
I like to come up with a new and interesting coleslaw to serve at Thanksgiving. With all the rich, heavy foods that the holiday table brings, I really enjoy the contrast these cold, crisp, bracing salads provide.
Provided by Chef John
Categories Salad Coleslaw Recipes With Mayo
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Whisk together mayonnaise, rice vinegar, miso, and chile-garlic sauce in a large bowl.
- Stir cabbage, pear, and ginger into the mayonnaise mixture until well coated. Stir in green onions and sesame seeds. Season with salt to taste.
Nutrition Facts : Calories 189.2 calories, Carbohydrate 13.1 g, Cholesterol 7 mg, Fat 15 g, Fiber 3.6 g, Protein 1.4 g, SaturatedFat 2.2 g, Sodium 260.2 mg, Sugar 7.2 g
ASIAN PEAR SLAW
Categories Salad Fruit Ginger Side No-Cook Picnic Backyard BBQ Pear Celery Gourmet Fat Free Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Peel strings from celery with a Y-shaped vegetable peeler and cut celery into 1/4-inch-thick matchsticks.
- Whisk together juice, vinegar, and ginger and stir in celery and remaining ingredients with salt and pepper to taste. Let stand at room temperature 15 minutes before serving.
CRUNCHY WINTER SLAW WITH ASIAN PEAR AND MANCHEGO RECIPE
Daikon is the winter vegetable you should be eating-peppery, crunchy, crisp.
Provided by Claire Saffitz
Time 25m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Toss pumpkin seeds and 1 tsp. oil on a rimmed baking sheet; season with salt and pepper. Bake until golden brown and puffed, about 5 minutes; let cool. Finely chop 2 Tbsp. pumpkin seeds.
- Whisk chopped pumpkin seeds, lemon juice, mustard, maple syrup, and remaining 1/4 cup oil in a medium bowl; season dressing with salt and pepper.
- Combine cabbage and/or fennel, Asian pear, celery root, daikon, most of the Manchego, and remaining pumpkin seeds in a large bowl. Drizzle dressing over top and toss to combine; season with salt and pepper. Top with remaining Manchego.
ASIAN PEAR SLAW
This combination sounds kind of strange, but believe me, it is excellent! My husband went crazy over this, he ate the whole thing by himself. We love spicy food and this really hits the spot when we want a cold salad! Recipe compliments of Gourmet.
Provided by Grace Lynn
Categories Asian
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Peel strings from celery with a Y-shaped vegetable peeler and cut celery into 1/4-inch-thick matchsticks.
- Whisk together lime juice, rice vinegar, and ginger and stir in celery and remaining ingredients with salt and pepper to taste.
- Let stand at room temperature 15 minutes before serving.
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- Preheat oven to 350F degrees. Drizzle 1 teaspoon EVOO on pumpkin seeds, season with 1/4 to 1/2 teaspoon each of sea salt, black pepper, and turmeric. Add 2 drops sriracha. Mix well, spread pumpkin seeds on a baking sheet and bake for 5 minutes until seeds start to darken and plump up. Remove from oven and let cool. Note; of course you may add whatever seasonings you like to the pumpkin seeds before toasting, but the spices above are a great, healthy combination.
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- To prepare skewers, whisk together first 6 ingredients in a bowl; pour into a zip-top plastic bag. Add chicken; seal bag. Refrigerate at least 1 hour (or up to 12 hours), turning bag occasionally.
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