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Seamus Mullen serves his citrus-glazed pork chops with a fresh, crunchy, spicy slaw that is an unexpected combination of endives, cauliflower and jalapeños with cashews and coconut. Slideshow:  More Pork Chop Recipes 

February 2015

Gallery

Credit: © John Kernick

Recipe Summary test

total:
1 hr
Yield:
4
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Ingredients

Pork
Slaw

Directions

Prepare the pork
  • Whisk the citrus juice and zest, honey, garlic and onion. Add the chops and let stand at room temperature for 15 minutes.

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  • Remove the chops from the marinade. Strain and reserve the marinade. In a large nonstick skillet, heat 2 tablespoons of the oil. Season the chops with salt and pepper, add 2 to the skillet and cook over moderately high heat until golden, about 2 minutes per side; transfer to a plate. Repeat with the remaining 1 tablespoon of oil and 2 chops. Clean the skillet.

  • In the same skillet, melt the butter. Add the chops and the strained marinade and cook over moderate heat, turning and basting, until the chops are cooked through, 6 to 8 minutes; an instant-read thermometer inserted in the center of each chop should register 135°. Transfer the chops to plates and spoon some of the sauce on top.

Meanwhile, make the slaw
  • In a large bowl, whisk the coconut oil with the vinegar, garlic, orange zest and juice. Add the endives, jalapeño, cauliflower and cilantro, season with salt and pepper and toss well.

  • Top the chops with the slaw. Scatter the cashews and coconut flakes on top and serve.

Suggested Pairing

Juicy, raspberry-inflected Garnacha.

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