A simple sheetpan dinner can be a weeknight warrior when it comes to time-saving techniques that boast big flavor and minimal effort. Three-time coverage of New York Times best-selling cookbook author Daniel Walker for a healthy, hearty pork chop dinner recipe that serves up.
Walker, who regularly whips up grain-free and gluten-free recipes for any occasion, has shared below an easy recipe from her biggest cookbook ever, Healthy in a Hurry (out Sept. 6). .
This Paleo-approved dish, she says, was inspired by her sunny California lifestyle and her embrace of diverse global cuisines.
Lemongrass Ginger Pork Chop with Crispy Jicama and Mint Salad
“Pork chops can be overcooked and dry if you’re not careful, but in this dish, the pork chops are marinated in a savory, sweet-spicy sauce and quickly grilled under the broiler until the top is crispy. “It’s crusty but remains soft on the inside,” Walker writes alongside the recipe. .”
serve:Four
Preparation time: 25 minutes + 20 minutes marinating time
Cooking time: 5 minutes
material
Marinade
1 lemongrass
Medjool dates 3 species (see note)
1/2 inch piece ginger, peeled
2 tablespoons fish sauce
1/4 cup coconut aminos
1 medium shallot
2 tsp plain rice vinegar or apple cider vinegar
1/8 teaspoon red pepper flakes
1/4 cup chopped coriander leaves
4 (1-inch-thick) bone-in pork chops (about 8 ounces each)
Fine sea salt and freshly ground black pepper
salad
1 small jicama (peeled)
2 carrots, peeled and shredded
1 English cucumber, seeded and shredded
4 leeks, white part and soft green part, chopped
1/4 cup chopped fresh mint leaves, more for garnish
1 tablespoon avocado oil
2 tablespoons freshly squeezed lime juice
Fine sea salt and freshly ground black pepper
1/4 cup chopped toast blanched almonds
direction
Cut off the dark green tops and woody bases of lemongrass and remove the tough outer leaves. Cut stems to 1/2 inch.
To make the marinade, combine lemongrass, dates, ginger, fish sauce, coconut aminos, shallots, vinegar and pepper flakes in a blender and blend on high speed for 30-60 seconds until smooth. Stir in coriander. Reserve 3 tablespoons of the marinade for the salad. Arrange the pork chops one by one on a shallow plate and poke holes all over with a fork. Add half of the remaining marinade to the dish and turn the chops to coat. Cover the dish and he marinates the pork chops at room temperature for 20 minutes, turning occasionally.
In the meantime, make the salad. Using a spiralizer with the smallest blade, cut the jicama into thin noodles. Place the noodles in a bowl along with the carrots, cucumbers, green onions and mint. Cover and place in the refrigerator to cool.
Place oven rack in top slot of oven to preheat broiler.
Using tongs, remove pork chops from marinade, scrape off excess marinade, and place on a large baking sheet. discard the marinade.
Season each chop generously with salt and pepper on both sides. Flip the chops halfway through and bake for a total of 5 to 6 minutes, until the chops are fully cooked and a thermometer inserted into the thickest part of the chop registers 135 degrees.
Drizzle salad with 3 tablespoons marinade, oil, and lime juice and toss to coat. Season with salt and pepper.
To serve, arrange the salad and chops on a platter, topping the salad with almonds and the pork chops with mint. Serve with remaining dressing on the side.
Note: If the dates are dry or hard, soak them in hot water for 10 minutes to soften them before blending.
Get ahead:
Make a marinade and store in the refrigerator for up to 7 days.
Marinate the chops in the refrigerator for up to 3 days for a richer flavor.
Assemble the salad without the dressing and store in the refrigerator for up to 2 days.
