Honey-glazed pork cutlets with carrot ribbon and mint salad

Votes: 4

Time: 20 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 614, total fat 35 G., saturated fats 10 G., proteins 44 G., carbohydrates 35 G., fiber 8 G., cholesterol 109 mg, sodium 984 mg, sugar 20 G.

"I started making this salad when I was interning at the Food Network because carrots were so cheap and I always had leftover coconut oil to take home," says recipe author Larisa Alvarez. "I was obsessed with the combination of the two and often added an egg on top to complete the dish. The salad has evolved over the years, but this Vietnamese-inspired version is my favorite right now. You can add any protein you like, but my favorite is honey-glazed pork loin cutlets."

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 natural boneless pork chops, approximately 170g each
3 tablespoons of honey
2 tablespoons adobo sauce from a can of chipotle peppers
1 tbsp fish sauce
1 teaspoon cayenne pepper
2 tbsp. l. coconut oil
450 g carrots, peeled and cut into long strips with a vegetable peeler (thinly slice the outer pieces diagonally)
Juice of one and a half limes
4 cups tightly packed mixed greens
1 cup mint leaves, torn
0.5 cup roasted salted peanuts, chopped

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork loin, carrot, lime, Peanut, mint, fish sauce, coconut oil, ground cayenne pepper, honey, adobo sauce

Cooking the dish according to the recipe:

Preheat the oven to broil and position the rack on the highest shelf. Line a rimmed baking sheet with foil and spray with cooking spray.
Sprinkle the pork cutlets with salt. In a small bowl, combine the honey, adobo sauce, fish sauce, cayenne pepper, and a generous pinch of salt. Brush 1 teaspoon of the mixture onto one side of the pork cutlets and place them greased-side down on the prepared baking sheet. Brush the top side of each cutlet with 1 tablespoon of the sauce and season with salt. Grill until the meat is cooked through and the sauce on top begins to caramelize and darken, about 10 minutes. Let the pork rest until ready to serve.

Meanwhile, melt 1 tablespoon coconut oil in a large nonstick skillet over medium heat. Add the carrots and a large pinch of salt. Cook, stirring occasionally, until the carrots begin to wilt but are still firm, about 5 minutes (up to 7 minutes for thick pieces). Transfer to a heatproof bowl along with any pan juices. Add the juice of half a lime and season with salt to taste.
Pour the pork chop juices into the same skillet and add the remaining 1 tablespoon coconut oil. Heat until the mixture is smooth and slightly thickened, 1 minute. Remove from heat and stir in the juice of 1 lime; season with salt if needed. Combine the dressing with herbs and mint in a large bowl and divide among 4 plates, topping with the carrot salad. Finally, slice the pork chops, arrange them among the plates, and sprinkle with chopped peanuts.

Categories:

recipe / Calorie content of prepared meals / Grill in the oven / Summer dishes / Dinner / Main courses / Meat / Vegetables and mushrooms / Carrot dishes / Carrot side dishes / Food Network - recipes / Asian cuisine