Ginger-Soy Glazed Pork Chops with Pear Slaw

Ingredients

Pear Slaw

• 2 cups purple cabbage, shredded

• 2 pears, julienne cut

• 4 large carrots, cut into matchsticks

• 1/2 red onion, thinly sliced

• 1 cup loosely packed cilantro, roughly chopped

• 2 tsp fish sauce

• 2 tsp rice wine vinegar

• 2 tsp coconut sugar

• juice of 2 limes

• sea salt to taste

Ginger-Soy Glazed Pork Chops

• 2 lb boneless pork loin chop

• salt and pepper, to taste

• 4 cloves garlic, minced

• 1/3 cup tamari (I use reduced sodium)

• 2 tbsp honey

• 2 tsp grated ginger

• 2 tsp rice vinegar

• 2 tsp chili garlic paste

Instructions

1. Being preparing the slaw. Combine vegetables in a large bowl and toss. In a smaller bowl, whisk together fish sauce, rice vinegar, coconut sugar, and lime juice.

2. Salt the vegetables and massage until they begin to soften and break down slightly. Pour the sauce over the veggies and toss until coated. Set aside.

3. In a bowl, whisk together the pork marinade ingredients (everything but the pork). Add a bit of oil to a skillet. Once hot, sear pork chops for about 5 minutes, flip and sear for another 5 minutes.

4. Pour the marinade over the pork chops and cook for another 3-5 minutes, flipping once more, until the pork chops are cooked to 145º. The marinade should thicken and turn into a sticky glaze, spoon over the pork chops if needed.

5. Serve immediately with a side of slaw and some extra chopped cilantro for garnish.