This pan-seared dish pairs pork loin chop with jasmine rice, green cabbage and fish sauce. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.
Ingredient quantities automatically adjust to your calorie target.
136g pork loin chop (boneless)329 kcal
50g jasmine rice (dry)183 kcal
129g green cabbage (shredded)32 kcal
11g fish sauce4 kcal
9g honey27 kcal
6g garlic (minced)9 kcal
7g vegetable oil62 kcal
11g rice vinegar2 kcal
1g black pepper2 kcal
Cooking instructions
jasmine rice (dry)
Cook the rice: simmer jasmine rice with water until tender; keep warm.
pork loin chop (boneless)fish saucehoneygarlic (minced)black pepper
Marinate the pork: in a bowl mix fish sauce, honey, garlic, and black pepper. Coat the pork chop and marinate 10-15 minutes (or while you prep the slaw).
green cabbage (shredded)rice vinegar
Make the slaw: toss shredded cabbage with rice vinegar and a pinch of salt; set aside to soften slightly.
pork loin chop (boneless)vegetable oil
Sear the pork: heat oil in a skillet over medium-high. Cook pork 4-5 minutes per side (or until cooked through), brushing with any remaining marinade during the last minute to glaze.
pork loin chop (boneless)green cabbage (shredded)
Rest and serve: rest pork 3 minutes, slice, then serve with rice and cabbage slaw. Spoon pan juices over the pork.
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