fusion

Chimichurri Miso Pork Chop with Roasted Carrot Kimchi Salad

Name: Chimichurri Miso Pork Chop with Roasted Carrot Kimchi Salad
Yield: 1 serving
Cuisine: fusion
Ingredients: 166 g pork chop, boneless; 10 g olive oil; 12 g white miso paste; 9 g rice vinegar; 13 g water; 209 g carrots, cut into sticks; 52 g kimchi, chopped; 22 g chimichurri sauce; 0.87 g salt

This roasted dish pairs pork chop, boneless with white miso paste, carrots, cut into sticks and kimchi, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

medium

Balanced Low carb Gluten free High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

50 g Protein

27 g Carbohydrates

34 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

166g pork chop, boneless 402 kcal
10g olive oil 88 kcal
12g white miso paste 24 kcal
9g rice vinegar 2 kcal
13g water 0 kcal
209g carrots, cut into sticks 86 kcal
52g kimchi, chopped 18 kcal
22g chimichurri sauce 26 kcal
1g salt 0 kcal

Cooking instructions

olive oilcarrotssalt
Heat oven to 425 F. Toss carrots with half the olive oil and a pinch of salt; roast 18-22 minutes until browned.
white miso pasterice vinegarwater
Stir miso paste with rice vinegar and 1 tablespoon water to make a thin glaze.
pork chopolive oilsalt
Season the pork chop lightly with salt. Sear in a hot skillet with the remaining olive oil, 3-4 minutes per side, until cooked through.
pork chopwhite miso paste
Brush the pork with the miso glaze for the last 30 seconds in the pan.
carrotskimchichimichurri sauce
Toss roasted carrots with kimchi and chimichurri.
pork chopcarrotskimchi
Serve the pork chop alongside the warm carrot-kimchi salad.