Griddled Pork Chop with Thai Red Cabbage

James Martin serves griddled pork chops alongside a spicy, Thai-inspired red cabbage salad with peanuts, chilies, and fresh herbs.

Healthy Quick Pork High Protein Gluten Free Thai

Estimated Nutrition

Calories

455.1

kcal / serving

1820.5 kcal total

Carbs

17.2g

per serving

68.8 g total

Fat

30.1g

per serving

120.4 g total

Protein

28.8g

per serving

115.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Palm Sugar

null

CondimentsSauces

Thai Fish Sauce

null

Fruits

1.5

piece

Lime

Juice only

Meat

piece

Pork Chops

null

NutsSeeds

taste

Salt

Freshly ground

taste

Black Pepper

Freshly ground

clove

Garlic

Crushed

Galangal

Finely grated

Peanuts

Roasted salted

bunch

Holy Basil

Leaves picked

Mint

Shredded leaves

OilsFats

Vegetable Oil

For griddling

Vegetables

Ginger

Finely grated fresh root

piece

Green Birds-Eye Chillies

Finely chopped

piece

Red Cabbage

Finely sliced

Method

Preheat the oven to 220°C.

Heat a griddle pan until hot and season the pork chops with oil, salt, and pepper.

Sear the pork chops on both sides until griddle marks appear.

Roast in the oven for 3 to 7 minutes until cooked through.

Pound the lime juice, garlic, galangal, ginger, fish sauce, chillies, sugar, peanuts, and herbs into a chunky paste.

Combine the paste with the sliced red cabbage in a large bowl and mix lightly.

Serve the pork chops leaning against the Thai red cabbage salad.