Recipe courtesy of
Larisa Alvarez
for
Food Network Kitchen
Recipe courtesy of
Larisa Alvarez
for
Food Network Kitchen
Watch how to make this recipe.
Honey-Glazed Pork Chops with Shaved Carrot and Mint Salad
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 614
- Total Fat
- 35 g
- Saturated Fat
- 10 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 8 g
- Sugar
- 20 g
- Protein
- 44 g
- Cholesterol
- 109 mg
- Sodium
- 984 mg
I started making this salad when I was an intern at Food Network because carrots were so cheap and productions always had leftover coconut oil to take home. I became obsessed with the combination of the two and would add an egg on top to make it a meal. The salad has evolved over the years, but this Vietnamese-inspired version is my favorite way to eat it now. You can top it with any protein, but I can’t resist pairing it with honey-glazed pork chops when I have the chance.
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 614
- Total Fat
- 35 g
- Saturated Fat
- 10 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 8 g
- Sugar
- 20 g
- Protein
- 44 g
- Cholesterol
- 109 mg
- Sodium
- 984 mg
Ingredients
Directions
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33m
Easy
CLASS
- Preheat the broiler to high and position a rack in the highest position. Line a rimmed baking sheet with foil and coat with nonstick spray.
- Season the pork chops with salt. Combine the honey, adobo sauce, fish sauce, cayenne and a very large pinch of salt in a small bowl. Brush 1 teaspoon on one side of the pork chops then transfer to the prepared baking sheet sauce-side down. Brush the top of each chop with 1 tablespoon sauce and season with salt. Broil until the chops are cooked through and the sauce on the top starts to caramelize and take on a charred color, about 10 minutes. Let the chops rest until ready to serve.
- Meanwhile, melt 1 tablespoon of the coconut oil in a large nonstick skillet over medium heat until hot. Add the carrots and a large pinch of salt. Cook, tossing occasionally, until the carrots start to wilt but still have some structure, about 5 minutes (up to 7 minutes for any thicker carrots). Remove to a heatproof bowl, along with any juices from the skillet. Toss with the juice of half a lime; season with salt, if necessary.
- Pour the juices from the pork chops into the same skillet and add the remaining 1 tablespoon coconut oil. Heat until combined and slightly thickened, 1 minute. Remove from the heat and stir in the juice of 1 lime; season with salt, if necessary. Toss the dressing with the greens and mint in a large bowl and divide among 4 plates, then top with the carrot salad. Finally, slice the pork chops, divide among the salads and top with the peanuts.
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