This recipe is for one person, but it’s simple enough to increase.
I made it one day for lunch, using a few pantry items and what was on hand at the time – a pork chop, a half a bag of shredded carrots, one fresno pepper, and a lone scallion (glad I saved that stuff).
Individual boneless pork chops keep well in vacuum sealed bags in the freezer, and thaw quickly when submerged in a bowl of cool tap water for about 30 minutes in the refrigerator.
Before opening the bag the pork can be pounded by hand into a nice thin fillet. It’s easy to do and no mess. Another added benefit of the vacuum bag.
Peanut Crusted Pork Chop with Carrots and Fish Sauce
1 boneless pork chop, pounded thin
Handful of shredded carrot (about ½ cup)
1 fresno pepper, sliced
1 clove garlic, crushed through a garlic press or finely minced
1 diced scallion
¼ c honey roasted peanuts
¼ cup cornmeal
1 tbsp flour
1 tbsp peanut oil
A few shakes fish sauce
A few shakes Crystal hot sauce (or variety of your choice)
¼ cup sweetened iced tea
Grind peanuts in a food processor until fine and combine with flour and cornmeal. Season chop with salt and pepper and coat with the peanut mixture, shaking off the excess.
Preheat a 12” cast iron skillet over medium heat and add the peanut oil. Once the oil is hot add the chop. Cook for 4 minutes or until golden brown on the pan side and the juices begin to bubble up on the surface. Flip and brown the other side, about 3 minutes more. Remove to plate to rest.
Toss carrots, scallions, peppers and garlic into the hot pan, toss to sear about 10 seconds. Add tea and stir to deglaze. Continue to cook until the liquid is almost gone and remove from the heat. Add fish sauce, hot sauce and salt to taste.
Mound carrot mixture on top of chop and squirt lime juice all over.