This summery dish is perfect for any backyard get together. Marinade the chops prior to grilling on the barbecue to seal in the flavour. Finely chop a jalapeño pepper to add some summer heat to your salad!
This summery dish is perfect for any backyard get together. Marinade the chops prior to grilling on the barbecue to seal in the flavour. Finely chop a jalapeño pepper to add some summer heat to your salad!
1 large shallot, finely chopped (1)
2 cloves garlic, minced (2)
¼ cup brown sugar (60 mL)
3 Tbsp fish sauce (45 mL)
3 Tbsp sodium-reduced soy sauce (45 mL)
2 Tbsp canola oil (30 mL)
1 tsp pepper (5 mL)
4-(1 inch/2.5 cm) boneless pork loin chops (4)
1-(5 oz/142g) package mixed greens (1)
2 green onions, chopped (2)
2 Tbsp chopped fresh cilantro (30 mL)
2 Tbsp chopped fresh basil (30 mL)
2 Tbsp chopped fresh mint (30 mL)
2 cups bean sprouts (500 mL)
¼ cup canola oil (60 mL)
2 Tbsp rice vinegar (30 mL)
1 small jalapeno pepper, seeded and finely chopped (1)
1 large shallot, finely chopped (1)
2 cloves garlic, minced (2)
¼ cup brown sugar (60 mL)
3 Tbsp fish sauce (45 mL)
3 Tbsp sodium-reduced soy sauce (45 mL)
2 Tbsp canola oil (30 mL)
1 tsp pepper (5 mL)
4-(1 inch/2.5 cm) boneless pork loin chops (4)
1-(5 oz/142g) package mixed greens (1)
2 green onions, chopped (2)
2 Tbsp chopped fresh cilantro (30 mL)
2 Tbsp chopped fresh basil (30 mL)
2 Tbsp chopped fresh mint (30 mL)
2 cups bean sprouts (500 mL)
¼ cup canola oil (60 mL)
2 Tbsp rice vinegar (30 mL)
1 small jalapeno pepper, seeded and finely chopped (1)
