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Super Light Thai Pork Chop Salad
Super Light Thai Pork Chop Salad
Welcome to Healthythairecipes! Today I have a very easy and light recipe to share with everyone. Pork is one of my favorite protein choices especially pork chops! Pork chops are one of the leanest cuts of pork. According to USDA, the pork chop is leaner than a skinless chicken thigh.
Cooking shouldn't be a hassle; it should be a simple thing that you love and enjoy to do every day (because we eat every day!). So, I decided to do something effortless. I baked the pork chops and made my favorite Thai dressing to pair with it. Then, I mixed everything with a mixed salad that I prepare. Let's make the salad!
Ingredients:
Salad ingredients:
- 1 lb pork chop
- ½ lettuce iceberg cut it to the bite size
- 1 red onion thin sliced
- 1 carrot shredded
- 0.5 oz mint leaves
Dressing ingredients:
- 8 fresh bird's eye chili (Thai chili) chopped
- ¼ cup fresh lime juice
- 3 tablespoon fish sauce
- ¼ teaspoon Stevia
Instructions:
- Bake the pork chops at 400 F degrees until the meat temperature reaches 145-150 F degrees. My pork chops are a little bit thicker than 1 inch, and it takes about 30 minutes. Basically, the baking time could be slightly different depends on how thick the pork chops.
- Cut the lettuce, slice the red onion, shred the carrot and pick the mint leaves from stems while you're waiting for the pork chops
- Chopp the bird's eye chili to small pieces, squeeze the lime juice and put it in a bowl. Then mix them with fish sauce and Stevia.
- Slice the pork chops into the bite size and let it cool.
- Throw the mixed salad, sliced pork chop, and the dressing into a big mixing bowl. Mix everything together and it's ready to be served!
*** My personal preference: I like lots of fresh mint in my salad. It gives the taste and fragrance that make the salad much tastier. I also like to let my salad sits in the dressing in a mixing bowl for 5-10 minutes before I serve it. The lettuce and red onion will soak up the dressing in themselves and make it very flavorful. ***
Thai Pork Chop Salad
Printable recipe
- [b]Salad ingredients:[/b]
- 1 lb pork chop
- ½ lettuce iceberg cut it to the bite size
- 1 red onion thin sliced
- 1 carrot shredded
- 0.5 oz mint leaves
- [b]Dressing ingredients:[/b]
- 8 fresh bird's eye chili (Thai chili) chopped
- ¼ cup fresh lime juice
- 3 tablespoon fish sauce
- ¼ teaspoon Stevia
- Bake the pork chops at 400 F degrees until the meat temperature reaches 145-150 F degrees. My pork chops are a little bit thicker than 1 inch, and it takes about 30 minutes. Basically, the baking time could be slightly different depends on how thick the pork chops.
- Cut the iceberg lettuce, slice the red onion, shred the carrot and pick the mint leaves from stems while you're waiting for the pork chops
- Chopp the bird's eye chili to small pieces, squeeze the lime juice and put it in a bowl. Then mix them with fish sauce and Stevia.
- Slice the pork chops into the bite size and let it cool.
- Throw the mixed salad, sliced pork chop, and the dressing into a big mixing bowl. Mix everything together and it's ready to be served!
If you like this, you may like
Thai Glass Noodles Salad with Ground Chicken and Shrimp (ยำวุ้นเส้น)
Strawberry Peach Shrimp Thai Salad (ยำสตอเบอรรี่ลูกพีชสดใส่กุ้ง)
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