Satisfy your non veg cravings with this simple dish
For the pork chops you need:
quarter cup + 2 tablespoons soy sauce
quarter cup vegetable oil
3 tablespoons finely grated ginger
3 tablespoons light-brown sugar
1 small onion, finely chopped
Ground pepper
4 large bone-in pork chops
For the mashed potatoes you need:
2 kilosl red potatoes
4 cloves garlic (peeled and sliced)
1 teaspoon salt
3 tablespoons butter
half cup milk (warmed)
Salt and pepper
For the Cabbage Slaw you need:
2 tablespoons lime juice
2 tablespoons rice vinegar
2 teaspoons sugar
Salt
quarter small head shredded red cabbage
1 cup cilantro leaves
1 grated carrot
half a minced jalapeno
Cooking it all:
Start with the pork chops since that will take about an hour to make. Whisk together the soy sauce, 3 tablespoons of oil, ginger, sugar, scallions, and quarter teaspoon of pepper. Place the pork chops on a oven dish as big as your oven can take. Putting 3 tablespoons of the marinade aside, pour the rest over the pork chops. Cover the pork chops with plastic wrap and let them marinate for 45 minutes, flipping them half way through.
While the pork chops are sitting, get started on the potatoes. Wash the potatoes and cut them into small chunks. Put the chopped potatoes and garlic into a medium saucepan and cover it with water. Add salt and bring to a boil. Once boiling, reduce the heat to medium-low and cook for about 20 minutes, or until potatoes are tender.
Since the slaw is super quick to make, you can do it while the potatoes are boiling and the pork chops are still chilling in the plastic wrap. In a bowl, combine and whisk the lime juice, rice vinegar, vegetable oil, sugar, and salt. Add cabbage, cilantro, carrots, and jalapeno to the dressing and toss.
Now remove the potatoes from the heat, drain, and pour into a bowl to mash with butter and milk. Add salt and pepper.
Head over to the pork chops. Heat a teaspoon of oil in a large skillet over medium-high heat. Remove the pork chops from he marinade and sear for 3-4 minutes. Reduce to a medium heat and flip the pork chops. Sear for another 3-4 minutes until it is cooked through. Let them rest on a board for about 5 minutes. Add the three tablespoons of marinade to the skillet. Cook over medium heat for about 30 seconds until thickened. Spoon over the pork chops and add scallions on top to taste.
For the pork chops you need:
quarter cup + 2 tablespoons soy sauce
quarter cup vegetable oil
3 tablespoons finely grated ginger
3 tablespoons light-brown sugar
1 small onion, finely chopped
Ground pepper
4 large bone-in pork chops
For the mashed potatoes you need:
2 kilosl red potatoes
4 cloves garlic (peeled and sliced)
1 teaspoon salt
3 tablespoons butter
half cup milk (warmed)
Salt and pepper
For the Cabbage Slaw you need:
2 tablespoons lime juice
2 tablespoons rice vinegar
2 teaspoons sugar
Salt
quarter small head shredded red cabbage
1 cup cilantro leaves
1 grated carrot
half a minced jalapeno
Cooking it all:
Start with the pork chops since that will take about an hour to make. Whisk together the soy sauce, 3 tablespoons of oil, ginger, sugar, scallions, and quarter teaspoon of pepper. Place the pork chops on a oven dish as big as your oven can take. Putting 3 tablespoons of the marinade aside, pour the rest over the pork chops. Cover the pork chops with plastic wrap and let them marinate for 45 minutes, flipping them half way through.
While the pork chops are sitting, get started on the potatoes. Wash the potatoes and cut them into small chunks. Put the chopped potatoes and garlic into a medium saucepan and cover it with water. Add salt and bring to a boil. Once boiling, reduce the heat to medium-low and cook for about 20 minutes, or until potatoes are tender.
Since the slaw is super quick to make, you can do it while the potatoes are boiling and the pork chops are still chilling in the plastic wrap. In a bowl, combine and whisk the lime juice, rice vinegar, vegetable oil, sugar, and salt. Add cabbage, cilantro, carrots, and jalapeno to the dressing and toss.
Now remove the potatoes from the heat, drain, and pour into a bowl to mash with butter and milk. Add salt and pepper.
Head over to the pork chops. Heat a teaspoon of oil in a large skillet over medium-high heat. Remove the pork chops from he marinade and sear for 3-4 minutes. Reduce to a medium heat and flip the pork chops. Sear for another 3-4 minutes until it is cooked through. Let them rest on a board for about 5 minutes. Add the three tablespoons of marinade to the skillet. Cook over medium heat for about 30 seconds until thickened. Spoon over the pork chops and add scallions on top to taste.
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