Delicious Thai-Inspired Pork Chops with Refreshing Jicama Apple Slaw Recipe

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By Ellie Krieger

Thai-Style Pork Chops Over Jicama-Apple Slaw: A Stunning, Satisfying Meal

Here’s a unique take on boneless pork chops: marinated in a Thai-style blend of savory, sweet, and spicy flavors, then cooked until the exterior is wonderfully charred. The pork is then paired with a refreshing slaw made from shredded jicama and green apple, which mimics the taste and texture of traditional green papaya salads in Thai cuisine. Topped with roasted peanuts and fresh cilantro, this dish is a true showstopper.

Make ahead:

Marinate the pork for at least 4 hours, up to 24 hours. The slaw can be made up to 3 days in advance and refrigerated in an airtight container.

Ingredients

• Boneless pork chops

• Lime juice

• Fish or soy sauce

• Oil

• Honey

• Garlic

• Ginger

• Sriracha

• Jicama

• Green apple

• Lime-vinegar dressing

• Jalapeño or serrano pepper

• Roasted peanuts

• Fresh cilantro

Directions

Marinate the pork:

1. In a small bowl, combine lime juice, fish or soy sauce, 1 tablespoon of oil, and honey. Add garlic, ginger, and Sriracha, mixing well.

2. Place the pork in a dish or resealable bag. Pour the marinade over the meat, making sure it is fully coated. Refrigerate for at least 4 hours, up to 24 hours, turning the meat occasionally. If using a bag, remove excess air before sealing.

Make the slaw:

1. In a small bowl, combine lime juice, vinegar, honey, and salt until the salt dissolves.

2. Using a food processor with a shredding attachment, shred jicama and green apple. Alternatively, grate by hand using a box grater.

3. Transfer the shredded jicama and apple to a large bowl. Pour the lime-vinegar dressing over it, gently tossing to combine. Stir in the jalapeño or serrano pepper. If not serving immediately, refrigerate until needed.

Cook the pork:

1. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the pork and cook for 3 to 5 minutes per side until it is nicely charred on the outside and blushed in the center. Remove from heat and let it rest for 5 minutes before slicing thinly. Serve warm or at room temperature.

To serve:

Place a portion of slaw on each plate. Top with sliced pork and garnish with fresh cilantro and roasted peanuts.

Nutritional Facts
Per serving (about 1 cup slaw and 1 pork chop)

• Calories: 368

• Carbohydrates: 36g

• Cholesterol: 75mg

• Fat: 13g

• Fiber: 9g

• Protein: 29g

• Saturated Fat: 3g

• Sodium: 465mg

• Sugar: 22g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

From cookbook author and registered dietitian nutritionist Ellie Krieger.

Tested by Olga Massov.

Published September 21, 2023