So, guess who basically was pretty lazy in planning their menu this week? Yep, me. This recipe comes from the same Donna Hay magazine I posted yesterday’s recipe from. So, I’m not going to retype in all the links, if you didn’t read yesterday’s post (and my goodness if you didn’t go back now, because it was amazing) (not the post, the recipe) (I would never, ever say that my writing was amazing) (if there is one thing I am, it’s realistic) (by the way, is it legal to put this many parenthetical thoughts together?)
Anyway, here is my second Donna Hay for the week. And, in case you think I am some Donna Hay robot, who can only say good things, I want you to know that I thought the pork chops were just okay. It had too much soy sauce flavor for me, but the slaw was great and worthy of sharing.
Honey and Soy Pork Cutlets with Asian Slaw
- 4 pork cutlets (I used chops)
- 1/4 cup honey
- 3/4 cup soy sauce
- 150g (about 5 oz) shredded cabbage
- 2 carrots, thinly sliced
- 2 green onions, thinly shredded
- 1/2 cup cilantro leaves
- 1 tablespoon rice wine vinegar
- 2 teaspoons sugar
- 25g ginger, finely grated (which is .8 oz, I just used about a tablespoon)
Place the pork, honey and 1/2 cup of the soy sauce in a bowl and set aside for 10 minutes to marinate. Mix the cabbage, carrot, green onion, and cilantro in a bowl and set aside. Whisk the remaining soy, vinegar, sugar and ginger in a small bowl and set aside.
Heat a large skillet over medium heat. Cook the pork, reserving the marinade, for 2 minutes each side until golden. Add the marinade to the pan, reduce the heat to low, and cook for 10-12 minutes or until cooked through. Add the dressing to cole slaw and toss. Serve the pork with the cole slaw.
This will be my entry for Foodie Friday at Designs by Gollum!
**** edited because I forgot cabbage!!!!