Photo: Marcus Nisson
Makes 4 servings
Ingredients
2 1/2 Tbsp. vegetable oil, divided
1 small onion, thinly sliced
1 pound thin boneless pork chops
Lime zest, plus lime wedges for serving
1 package coleslaw (14 to 16 ounces)
1/2 tsp. kosher salt
1/2 tsp. ground black pepper
1 Tbsp. ketchup
1 Tbsp. soy sauce
1/2 cup chopped roasted peanuts
Steamed rice, for serving
Directions
Total time: 15 minutes
In a very large skillet, heat 2 Tbsp. oil over medium-high heat. Add onion, cover and cook until browned, about 4 minutes. Meanwhile, cut pork into 1/3-inch-wide strips and finely grate 1/2 tsp. lime zest. Uncover skillet and add coleslaw. Toss a few times and push to side of skillet.
Add remaining 1/2 Tbsp. oil and sliced pork in an even layer. Season with salt and pepper, and cook until browned on bottom, about 1 minute. Stir in ketchup to coat pork; cook until pork is no longer pink inside, about 1 minute more. Add soy sauce and lime zest, and toss to combine. Remove from heat, top with peanuts and serve over rice with lime wedges.
Ingredients
Directions
Total time: 15 minutes
In a very large skillet, heat 2 Tbsp. oil over medium-high heat. Add onion, cover and cook until browned, about 4 minutes. Meanwhile, cut pork into 1/3-inch-wide strips and finely grate 1/2 tsp. lime zest. Uncover skillet and add coleslaw. Toss a few times and push to side of skillet.
Add remaining 1/2 Tbsp. oil and sliced pork in an even layer. Season with salt and pepper, and cook until browned on bottom, about 1 minute. Stir in ketchup to coat pork; cook until pork is no longer pink inside, about 1 minute more. Add soy sauce and lime zest, and toss to combine. Remove from heat, top with peanuts and serve over rice with lime wedges.
Published 04/16/2015
