Pork Chops And Asian Slaw

Recipe Ingredients

6		Boneless loin pork chops, 1" thick - (5 to 6 oz ea)
		For The Marinade
1/2 cup	118ml	Fresh orange juice
1/4 cup	59ml	Soy sauce
2 tablespoons	30ml	Dry sherry wine
1 tablespoon	15ml	Asian sesame oil
2 teaspoons	10ml	Finely-chopped peeled fresh ginger
2 teaspoons	10ml	Finely-chopped garlic
		Salt - to taste
		Freshly-ground black pepper - to taste
		For The Asian Slaw
1 cup	160g / 5.6oz	Dried rice noodles
		= (available in Asian grocery stores and
		Specialty food shops)
2 cups	474ml	Shredded purple cabbage
2 cups	474ml	Shredded green cabbage
4		Scallions, 3" of green left on - thinly sliced
		On the diagonal
1 tablespoon	15ml	White or black sesame seeds
2 tablespoons	30ml	Sugar
2 tablespoons	30ml	Olive oil
3 tablespoons	45ml	Rice vinegar
		= (or cider vinegar)
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	23g / 0.8oz	Toasted slivered almonds
1 tablespoon	15ml	Chopped fresh mint leaves
6 tablespoons	90ml	Fresh mint sprigs - for garnish (large)

Recipe Instructions

Combine all of the marinade ingredients in a shallow container. Add the pork chops and coat well. Cover and refrigerate overnight. Remove from the refrigerator 1 hour before grilling.

To prepare the Asian slaw, crush the rice noodles and then cover them with boiling water for 10 minutes. Drain well and remove to a bowl. Meanwhile, run the shredded purple cabbage under cold water in a colander and squeeze in a paper towel to keep it from bleeding. Combine with the green cabbage, scallions and sesame seeds.

Combine the sugar, oil, vinegar, salt and pepper; toss well with the noodle and cabbage mixture. Let rest, chilled, for several hours or refrigerate overnight. Just before serving, toss with the almonds and the chopped mint.

Oil the grill rack and cook the chops for about 6 minutes per side over hot coals, 3 inches from the heat source, brushing with any remaining marinade.

To serve, place equal portions of the slaw in the center of 6 dinner plates, with a pork chop resting alongside. Garnish each with a sprig of mint. Or you can thinly slice each pork chop and fan it over the slaw, then garnish with a mint sprig. Serve immediately.

This recipe yields 6 servings.

Nutritional Analysis Per Serving: 420 calories, 30g carbohydrates, 30g protein, 19g fat, 70mg cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 05-19-2002 - S(Reformatted for MC6): - 07-29-2002 by Joe Comiskey - [email protected]

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