ezRecipe-Zee: Cooking Recipe: How to make Pork Chops And Asian Slaw

Pork Chops And Asian Slaw

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Date Added:	February 29, 2008
Calories:
Serves:	6
Prep. Time:	0:00
Category:	BBQ / Grilling, Main Dish, Pork

Ingredients:

6                   boneless loin pork chops, 1" thick
                    === FOR THE MARINADE ===
1/2   cup           fresh orange juice
1/4   cup           soy sauce
2     tablespoons   dry sherry wine
1     tablespoon    Asian sesame oil
2     teaspoons     finely-chopped peeled fresh ginger
2     teaspoons     finely-chopped garlic
                    Salt
                    Freshly-ground black pepper
                    === FOR THE ASIAN SLAW ===
1     cup           dried rice noodles
                    = (available in Asian grocery stores and
                    specialty food shops)
2     cups          shredded purple cabbage
2     cups          shredded green cabbage
4                   scallions, 3" of green left on
                    on the diagonal
1     tablespoon    white or black sesame seeds
2     tablespoons   sugar
2     tablespoons   olive oil
3     tablespoons   rice vinegar
                    = (or cider vinegar)
                    Salt
                    Freshly-ground black pepper
1/4   cup           toasted slivered almonds
1     tablespoon    chopped fresh mint leaves
6     large         fresh mint sprigs

Directions: one line for each direction. When saved the lines will be numbered.

Combine all of the marinade ingredients in a shallow container. Add the pork chops and coat well. Cover and refrigerate overnight. Remove from the refrigerator 1 hour before grilling.
To prepare the Asian slaw, crush the rice noodles and then cover them with boiling water for 10 minutes. Drain well and remove to a bowl. Meanwhile, run the shredded purple cabbage under cold water in a colander and squeeze in a paper towel to keep it from bleeding. Combine with the green cabbage, scallions and sesame seeds.
Combine the sugar, oil, vinegar, salt and pepper; toss well with the noodle and cabbage mixture. Let rest, chilled, for several hours or refrigerate overnight. Just before serving, toss with the almonds and the chopped mint.
Oil the grill rack and cook the chops for about 6 minutes per side over hot coals, 3 inches from the heat source, brushing with any remaining marinade.
To serve, place equal portions of the slaw in the center of 6 dinner plates, with a pork chop resting alongside. Garnish each with a sprig of mint. Or you can thinly slice each pork chop and fan it over the slaw, then garnish with a mint sprig. Serve immediately.
This recipe yields 6 servings.
Nutritional Analysis Per Serving: 420 calories, 30g carbohydrates, 30g protein, 19g fat, 70mg cholesterol.
Comments: Be sure to look for boneless loin chops. Mint wows the crowd.

Nutrition Facts not Available

Rating: ()

Added On: February 29, 2008

* Simply Delicious by Sheila Lukins from Parade magazine - Pub date: 05-19-2002