Vietnamese Pork Chops

Ingredients

  • 1 small shallot, finely chopped (I don’t know what counts as “small” for shallots, but I got a little over 4 tablespoons once I finely chopped my shallot)
  • 1/3 cup (packed) light brown sugar
  • 1/4 cup fish sauce (such as nam pea or nuoc nam) (our bottle just said “fish sauce”)
  • 2 Tbsp. unseasoned rice vinegar
  • 1 tsp. freshly ground black pepper
  • 4 1″ thick-cut bone-in pork chops (about 2 1/2 lb. total) (I could only find pork chops that were about 1/2-inch thick)
  • 1 Tbsp. vegetable oil
  • Kosher salt
  • Lime halves (for serving)

Directions

  1. Take a dish that’s big enough to fit the pork chops in and add the shallot, brown sugar, fish sauce, vinegar, and pepper to it, stirring to combine. Take a fork and pierce your pork chops all over (so the marinade can get absorbed quicker), placing it in the fish sauce marinade. Flip the pork chops over and cover, letting them marinate at room temp. for 20 minutes, flipping them over once in a while during that time.
  2. Take the pork chops out of the marinade, scraping the marinade off the chops as much as possible (don’t throw the marinade away, it becomes the sauce later on). Pour the oil into a large skillet set over medium-high heat. Lightly season the pork chops with salt (I forgot to do this thankfully*). Once the oil’s hot, add the pork chops to the skillet, cooking them for about 4 minutes per side or until they look browned and are fully cooked. Take the pork chops out of the skillet and let them rest for 10 minutes before serving them.
  3. While the pork chops are cooking, pour the marinade into a small saucepan and bring it to a boil. Let boil for 4 minutes or until the sauce has reduced down to about 1/4 cup.
  4. Serve the pork chops with the reduced sauce and lime halves and enjoy !

*The marinade sauce gets saltier as it reduces so any lacking in seasoning on the pork is more than made up for with the sauce !

The pork chops didn’t have much flavor on their own (probably due to me not adding on any salt) but the sauce definitely made up for that lack of flavor ! The sauce was kind of salty so the lime halves have helped cut down on the saltiness as well as add flavor.

Recipe source unknown.

Take care everybody !

Beefy Korean Sandwich

Ingredients

  • 2 tbsp. horseradish sauce*
  • 1 demi baguette (6-inch), split and toasted
  • 3 oz. roast beef
  • 2 tbsp. drained, chopped kimchi
  • 1/2 cup baby arugula

Directions

  1. Spread the horseradish sauce over the cut sides of the bread, adding on the remaining ingredients afterwards.

Serves 1.

*My baguette was longer than 6-inches so I had to use more than 2 tablespoons in order to completely cover the cut sides.

This was such an easy sandwich to make ! I’m honestly not sure what makes this Korean other than the chopped kimchi being in it, but I loved eating it ! The bread had a nice crunch to it which was a good contrast to the creamy horseradish sauce and the tender roast beef. I couldn’t taste the kimchi and arugula nearly as much as I did the horseradish sauce but I’m not complaining, I love eating roast beef with horseradish sauce ! I would gladly make this again, especially on a busy day.

This recipe came from Rachael Ray magazine.

I wasn’t paid in any form to promote Rachael Ray magazine.

Take care everybody !

Black Bean Citrus Slaw Tacos

Ingredients

  • 2 (15-oz. each) cans black beans, drained or about 2 cups cooked black beans (I used 2 cans of black beans)
  • 1 tbsp. coconut oil
  • 3 tbsp. lime juice, divided
  • 1 tsp. apple cider vinegar
  • 1 tsp. soy sauce (I used reduced-sodium soy sauce)
  • 1 tsp. ground cumin
  • 1/2 tsp. salt
  • 1/2 tsp. garlic powder
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. chili powder
  • 3 cups broccoli slaw (store-bough or make your own blend with shredded broccoli, carrots and red cabbage)
  • 1 tbsp. olive oil (I used extra-virgin olive oil)
  • 1/2 tsp. salt
  • Warmed tortillas for serving (I used corn tortillas)
  • Pepitas, for garnish
  • Fresh chopped cilantro, for garnish

Directions

  1. Place the beans, coconut oil, 1 tablespoon of lime juice, vinegar, soy sauce, cumin, salt, garlic powder, smoked paprika and chili powder in a medium-sized cast-iron pan or saucepan, stirring to combine. Simmer the bean mixture over medium-low heat for 10 to 15 minutes.
  2. While the beans simmer, take a mixing bowl out and add to it the broccoli slaw with the remaining two tablespoons of lime juice, olive oil, and salt, tossing to combine.
  3. Divide the beans evenly among the tortillas, topping it with the broccoli slaw, pepitas and cilantro. Eat right away.

This was a tasty taco ! The crunch from the slaw and pepitas were a nice contrast to the soft black beans. It was just a little dry but adding on some taco sauce (I used Taco Bell sauce) took care of that problem and added flavor !

This recipe came from The Ultimate Vegan Cookbook.

We weren’t paid in any form to promote Taco Bell or The Ultimate Vegan Cookbook.

Take care everybody !