Preheat the oven to 375 degrees F (190 degrees C).
Fresh Ginger (2 Tbsp)
using a peeler or a spoon to scrape off the skin. Mince and place in a food processor.
Garlic (3 cloves)
to the food processor.
Zest only 2 teaspoons of
into the food processor. Juice the whole orange into a small bowl, removing any seeds, and add to processor.
Peel and cut the
Carrots (1/2 cup)
To the processor, add
Olive Oil (2 Tbsp)
Brown Sugar (2 Tbsp)
, 1/2 of the
Rice Vinegar (1/4 cup)
Sesame Oil (1/2 Tbsp)
, and 1/2 of the
Sriracha (2 Tbsp)
. Process for 15 seconds or until smooth.
Pat dry the
Boneless Pork Chops (2)
with paper towels and place in a medium bowl.
Pour ONLY half of the marinade over the chops and toss to coat. Refrigerate.
Pour remaining marinade into a small saucepot and hold.
Mini Cucumber (2)
into 1/4 inch rounds; place into a second medium bowl.
and add to bowl.
Remove leave from fresh
Fresh Cilantro (1/2 cup)
discard stems. Chop 1/2 of the leaves and add to the bowl. Save the other 1/2 of the leaves for garnish.
Add matchstick carrots to the bowl; hold.
Scallions (1 bunch)
thinly on the bias and hold for garnish.
In the small bowl, mix together the remaining rice wine vinegar, sriracha and
Tamari Soy Sauce (1 tsp)
until well combined.
Drizzle the dressing over the cucumber mixture, and toss. Hold for plating.
Olive Oil (1 Tbsp)
in a medium sauté pan over medium-high heat. Remove the pork chops from the marinade and add to the hot pan. Sear on one side for 2 minutes. Turn over; cook for 2 minutes
Place pan in the oven for 3 to 5 minutes.
Meanwhile, heat the reserved marinade in the small saucepot over medium heat for 5 minutes. Hold for plating.
Cut the pork chops into 1/4 inch slices. Place the salad in the center of two plates. Fan out the pork slices on top. Garnish with the remaining cilantro and the green onions. Serve and enjoy!