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Photo: Greg DuPree
Active Time:30 minsTotal Time:30 minsServings:4Jump to Nutrition Facts
Active Time:30 minsTotal Time:30 minsServings:4
Active Time:30 mins
Active Time:
30 mins
Total Time:30 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients¼cuprice vinegar3tablespoonsreduced-sodium tamari or soy sauce (see Tip)2tablespoonstoasted sesame oil2mediumAsian or unripe Anjou pears, grated1poundboneless pork chops, about 1/2 inch thick, trimmed2tablespoonsshichimi togarashi (see Tip), plus more for garnish3tablespoonscanola oil, divided1tablespoonwhite miso1tablespoonfinely chopped shallot12cupsmixed spicy greens1mediumcarrot, shredded1cupthinly sliced radishes
Cook Mode(Keep screen awake)
Ingredients
¼cuprice vinegar
3tablespoonsreduced-sodium tamari or soy sauce (see Tip)
2tablespoonstoasted sesame oil
2mediumAsian or unripe Anjou pears, grated
1poundboneless pork chops, about 1/2 inch thick, trimmed
2tablespoonsshichimi togarashi (see Tip), plus more for garnish
3tablespoonscanola oil, divided
1tablespoonwhite miso
1tablespoonfinely chopped shallot
12cupsmixed spicy greens
1mediumcarrot, shredded
1cupthinly sliced radishes
DirectionsCombine vinegar, tamari (or soy sauce) and sesame oil in a large bowl. Place grated pear in a small bowl and combine with 3 tablespoons of the vinegar mixture. Set aside.Coat pork chops with shichimi togarashi. Heat 2 tablespoons canola oil in a large skillet over medium heat. Add the pork chops and cook, flipping once, until an instant-read thermometer inserted in the thickest part registers 140°F, about 4 minutes per side. Let rest for 5 minutes.Meanwhile, whisk miso, shallot and the remaining 1 tablespoon canola oil into the remaining vinegar mixture until smooth. Add greens, carrot and radishes; toss to coat.Slice the pork and serve with the greens mixture and the marinated pear. Garnish with more shichimi togarashi, if desired.TipsPeople with celiac disease or gluten sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing ingredients.Sometimes labeled “Japanese 7 spice,” shichimi togarashi is typically a blend of red chile peppers, Sichuan peppercorns, dried orange peel, sesame seeds, ground ginger, poppy seeds and nori. It adds mild to moderate heat to these pork chops. Look for it with other spices or Asian ingredients in well-stocked supermarkets or Asian markets.Originally appeared: EatingWell Magazine, November 2021
Directions
Combine vinegar, tamari (or soy sauce) and sesame oil in a large bowl. Place grated pear in a small bowl and combine with 3 tablespoons of the vinegar mixture. Set aside.Coat pork chops with shichimi togarashi. Heat 2 tablespoons canola oil in a large skillet over medium heat. Add the pork chops and cook, flipping once, until an instant-read thermometer inserted in the thickest part registers 140°F, about 4 minutes per side. Let rest for 5 minutes.Meanwhile, whisk miso, shallot and the remaining 1 tablespoon canola oil into the remaining vinegar mixture until smooth. Add greens, carrot and radishes; toss to coat.Slice the pork and serve with the greens mixture and the marinated pear. Garnish with more shichimi togarashi, if desired.TipsPeople with celiac disease or gluten sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing ingredients.Sometimes labeled “Japanese 7 spice,” shichimi togarashi is typically a blend of red chile peppers, Sichuan peppercorns, dried orange peel, sesame seeds, ground ginger, poppy seeds and nori. It adds mild to moderate heat to these pork chops. Look for it with other spices or Asian ingredients in well-stocked supermarkets or Asian markets.
Combine vinegar, tamari (or soy sauce) and sesame oil in a large bowl. Place grated pear in a small bowl and combine with 3 tablespoons of the vinegar mixture. Set aside.
Coat pork chops with shichimi togarashi. Heat 2 tablespoons canola oil in a large skillet over medium heat. Add the pork chops and cook, flipping once, until an instant-read thermometer inserted in the thickest part registers 140°F, about 4 minutes per side. Let rest for 5 minutes.
Meanwhile, whisk miso, shallot and the remaining 1 tablespoon canola oil into the remaining vinegar mixture until smooth. Add greens, carrot and radishes; toss to coat.
Slice the pork and serve with the greens mixture and the marinated pear. Garnish with more shichimi togarashi, if desired.
Tips
People with celiac disease or gluten sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing ingredients.
Sometimes labeled “Japanese 7 spice,” shichimi togarashi is typically a blend of red chile peppers, Sichuan peppercorns, dried orange peel, sesame seeds, ground ginger, poppy seeds and nori. It adds mild to moderate heat to these pork chops. Look for it with other spices or Asian ingredients in well-stocked supermarkets or Asian markets.
Originally appeared: EatingWell Magazine, November 2021
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Nutrition Facts(per serving)400Calories21gFat25gCarbs30gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
