This Asian inspired pork chop is absolutely delightful! The yummy flavor of the teriyaki pork and the crunchy texture of the carrot salad combine to make a perfect meal.
- 1/4 cup rice vinegar
- 2 Tbsp. low-sodium soy sauce
- 1 Tbsp.finely chopped ginger
- 2 cloves garlic, finely chopped
- 1/2 lb. spiralized carrots (about 2 large carrots)
- 1 Tbsp. toasted sesame oil
- 4 tsp. black or white sesame seeds (or mix)
- 1/4 tsp. salt
- 1/4 cup hoisin sauce
- 1 lb. Circle B Ranch bone in pork chops
- 1/4 tsp. freshly ground black pepper
- 1 tsp. vegetable oil
- In a small bowl, whisk the first 4 ingredients. In a medium bowl, pour 2 Tbsp. vinegar mixture over carrot noodles. Add sesame oil, sesame seeds and 1/8 tsp. salt. Toss until carrot noodles are coated with sauce.
- Add hoisin sauce to remaining vinegar mixture and stir to combine.
- Pat pork chops dry and sprinkle with pepper and 1/8 tsp. salt.
- In a medium stainless skillet, heat oil over medium. Add pork and cook 1 1/2 minutes, until browned. Flip pork and add hoisin mixture to skillet. Cook 2 1/2 minutes, until temperature reaches 140 degrees. Remove pork and cook sauce until thickened, about 1 minute.
- Place pork chops on a plate. Spoon sauce over chops and pile carrot salad on top.Enjoy!
- While I did not prepare it with the dish, the original recipe calls for cooked brown rice. If you choose to serve rice with the meal, simply divide the rice into 4 bowl, place the chops on top, and add the sauce and carrot salad as indicated.
- Serving Size: 4