Thai-Style Pork Chops with Jicama Apple Slaw

Thai-Style Pork Chops With Jicama Apple Slaw 

Attribution: Found on The Washington Post, recipe from Ellie Kreiger 

https://www.washingtonpost.com/recipes/thai-style-pork-chops-jicama-apple-slaw/ 

Make ahead: The pork needs to be marinated for at least 4 hours and up to 24 hours. The slaw 

can be made up to 3 days in advance and refrigerated in an airtight container.

Storage: Refrigerate pork for up to 4 days; slaw for up to 3 days.

Ingredients: 

For the pork

• 2 tablespoons fresh lime juice

• 1 tablespoons fish sauce or soy sauce

• 2 tablespoons neutral oil, such as avocado or canola oil, divided

• 2 tablespoons honey

• 3 cloves garlic, minced or finely grated

• 1 tablespoon minced or finely grated fresh ginger

• 1 tablespoon sriracha, or other chile-garlic sauce

• 4 boneless pork loin chops (4 to 5 ounces each), about 3/4-inch thick

For the slaw

• 3 tablespoons fresh lime juice

• 3 tablespoons rice vinegar

• 2 tablespoons honey

• 1/2 teaspoon fine salt

• 1 large jicama (1 pound), peeled

• 2 medium green apples (12 ounces total), cored but left unpeeled

• 1 medium jalapeño or 1/2 medium serrano pepper, seeded and finely chopped

• 1/2 cup fresh cilantro leaves and tender stems

• 1/4 cup unsalted, roasted peanuts, coarsely chopped

Directions

• Step 1
  Marinate the pork: In a small bowl, stir together the lime juice, fish or soy sauce, 1 tablespoon of the oil and the honey, until fully combined. Stir in the garlic, ginger, and sriracha. Place the pork in a wide, shallow dish or large resealable ziptop bag, pour the marinade over the meat, cover and refrigerate for at least 4 hours and up to 24 hours. Turn the meat once or twice as it marinates. (If using a ziptop bag, squeeze out excess air before sealing.)

• Step 2
  Remove the pork from the marinade and let sit at room temperature for about 20 minutes. Discard the marinade.

• Step 3
  Make the slaw: While the pork is resting, in a small bowl, stir together the lime juice, vinegar, honey and salt until the salt is fully dissolved.

• Step 4
  Fit a food processor with the shredding attachment. Cut the jicama and apple into large wedges that will fit in the feeder tube of the processor, then shred both. (Alternatively, you can grate both by hand using the coarse side of the box grater.) Transfer the shredded jicama and apple to a large bowl and pour the lime-vinegar dressing over, tossing gently to combine. Stir in the jalapeño or serrano pepper. If not serving right away, refrigerate until needed.

• Step 5
  Cook the pork: In a large skillet over medium-high heat, heat the remaining 1 tablespoon of oil until shimmering. Add the pork, reduce the heat to medium and cook until it is just blushed in the center and nicely charred on the outside, 3 to 5 minutes per side. Transfer to a cutting board and let rest for 5 minutes before slicing thinly. The meat may be served warm or at room temperature.

• Step 6
  To serve, pile some slaw onto each plate. Top each with slices of pork, then garnish with the cilantro and peanuts.