The sugar in the marinade will caramelize in the pan, so don’t worry if the pan starts to brown deeply—it’s just a sign of a great sear. Because we love #smartcooking techniques, the marinade does double duty as a dressing for warm Brussels sprouts and crisp Daikon radish. Cook, relax, and enjoy!
What you'll need:
1 clove garlic
1 long long red chili
¼ cup fish sauce
1 Tbsp rice vinegar
2 ½-inch bone in pork loin chops
1 lb brussels sprouts
5 oz daikon radish
¼ oz fresh mint
safflower or vegetable oil
rimmed baking sheet
1. Make dressing
Preheat oven to 425°F. Peel and grate garlic, zest and juice lime, and thinly slice ½ to all the chile (depending on your heat preference). Combine garlic, lime zest and juice, chile, fish sauce, rice vinegar, 2 tablespoons sugar, and 2 tablespoons water in a shallow dish. Whisk to dissolve sugar. Set aside 3 tablespoons of dressing.
Marinate pork chops
Pierce pork chops all over with a fork on both sides and place in the shallow dish with dressing. Allow to marinate at room temperature, turning occasionally, 20 minutes.
Roast Brussels sprouts
Meanwhile, trim ends from Brussels sprouts then cut in half. Toss Brussels sprouts and any loose outer leaves with 2 tablespoons oil on a rimmed baking sheet. Roast until tender and leaves are golden, 15–20 minutes.
Prep daikon and mint
Peel and thinly slice daikon into rounds (cut in half first if thick). Pick mint leaves from stems.
Sear pork chops
Heat 1 tablespoon oil in a large skillet. Remove pork from marinade and pat dry. Add to skillet and cook until deeply brown on both sides, about 3 minutes per side.
Finish Brussels sprouts
Toss Brussels sprouts, daikon, and mint leaves with reserved dressing and serve alongside pork chops. Enjoy!
See what else is cooking this week!