Thai-Style Pork Chops With Jicama Apple Slaw

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Thai-Style Pork Chops With Jicama Apple Slaw
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Here, boneless pork chops are treated to a Thai-style marinade with bold savory-sweet-and-spicy flavors, then get cooked until their exterior is mahogany, shellacked and charred in spots.

Marinate the pork: In a small bowl, stir together the lime juice, fish or soy sauce, 1 tablespoon of the oil and the honey, until fully combined. Stir in the garlic, ginger, and sriracha. Place the pork in a wide, shallow dish or large resealable ziptop bag, pour the marinade over the meat, cover and refrigerate for at least 4 hours and up to 24 hours. Turn the meat once or twice as it marinates. Remove the pork from the marinade and let sit at room temperature for about 20 minutes.

Cut the jicama and apple into large wedges that will fit in the feeder tube of the processor, then shred both. Transfer the shredded jicama and apple to a large bowl and pour the lime-vinegar dressing over, tossing gently to combine. Stir in the jalapeño or serrano pepper. If not serving right away, refrigerate until needed.Cook the pork: In a large skillet over medium-high heat, heat the remaining 1 tablespoon of oil until shimmering.

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