Sesame Carrot Salad Over Teriyaki Pork
Pork is good for you!
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.
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.