Banh Mi Style Pork Chops
A low-carb twist on the traditional Vietnamese veggie-packed banh mi sandwich. All of the flavors without the baguette.
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Servings: 4
Ingredients
Cabbage Carrot Slaw
- 2 cups shredded red cabbage
- 1.5 cups shredded carrots
- 1/2 cup sugar
- 1/2 cup apple cider vinegar
- 1/4 teaspoon salt
Pork Chop Marinade
- 4 boneless pork chops
- 3 tbsp low sodium soy sauce
- 1 tbsp fish sauce
- 1 tbsp honey
- 1/2 teaspoon minced garlic
- 1/2 teaspoon fresh minced ginger
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Other
- 1 tbsp extra virgin olive oil
- 2 tbsp sesame seeds
Instructions
Cabbage Carrot Slaw
- Stir sugar, apple cider vinegar, and salt together until sugar dissolves.
- Shred red cabbage and carrots.
- Toss cabbage carrot slaw with sugar vinegar sauce.
- Cover and refrigerate for 2 hours.
Pork Chop Marinade
- Mix pork chop marinade ingredients in a baking dish.
- Add pork chops and marinate for 1 hour at room temperature flipping them once.
To Cook and Serve
- After 1 hour, pat chops dry.
- Add 1 tbsp olive oil or sesame oil to a stovetop skillet and pan-sear both sides on medium-high heat until internal temperature of 155° for medium doneness.
- To serve, sprinkle pork chops with sesame seeds and top with cabbage carrot slaw.
Notes
Krazy Kitchen Mom Serving Tips
- These pork chops can be served over white rice or ramen noodles.
- To make a banh mi sandwich, thinly slice cooked pork chops, layer on a baguette roll, and top with cabbage carrot slaw.
- Use pre-shredded carrots and cabbage or a cabbage slaw mix instead of shedding your own.