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Lemon Grass Tamarind Pork Chops With Green Apple Slaw Recipe

  • 4servings
  • 10minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B6, B9, H, C, P
MineralsCopper, Natrium, Chromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 tablespoons minced lemon grass from inner leaves of

  2. 3 stalks

  3. 1 tablespoon crushed chopped garlic

  4. 1 small yellow onion coarsely chopped

  5. 2 tablespoons tamarind concentrate

  6. 1 teaspoon salt

  7. 4 thin cut boneless pork chops

  8. 1/2 teaspoon freshly ground black pepper

  9. Slaw:

  10. 1 green apple cored and cut into matchstick size pieces

  11. 1/2 pound green cabbage cored and chopped into 1/2" pieces

  12. 1 cup snow peas ends trimmed and cut into 1" pieces

  13. 2 carrots peeled and cut on the diagonal into 1/4" slices

  14. 1/2 red onion thinly sliced

  15. 1/4 cup mayonnaise

  16. 3 tablespoons cider vinegar

  17. 1 teaspoon granulated sugar

  18. 1/2 teaspoon salt

  19. 1/4 cup slivered fresh basil leaves

Instructions Jump to Ingredients ↑

  1. In a blender process lemon grass, garlic, onion, tamarind and salt until it forms a smooth paste.

  2. Season pork on both sides with pepper then slather paste on both sides.

  3. Cover and set aside for 30 minutes.

  4. In a large bowl combine apple, cabbage, peas, carrots and onion then set aside.

  5. In a small bowl whisk together mayonnaise, vinegar, sugar and salt until smooth.

  6. Pour as much as desired over the slaw and toss to combine then add basil and toss to coat.

  7. Cover and refrigerate.

  8. Preheat broiler then scrape most of the marinade off chops and transfer to foil lined baking sheet.

  9. Broil turning once until browned and cooked through about 5 minutes per side.

  10. Serve immediately with the slaw.

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