I’m a lover of all things slaw. If there’s cabbage in the frig, it usually ends up in a slaw recipe of some sort.
That’s because cabbage slaws work so well with grilled meats. I believe they add a crunchiness and color that compliments chicken, fish, beef or pork without fail.
If you aren’t familiar with jicama, it’s a starchy underground root vegetable with a refreshing crunchiness I’ve come to really enjoy.
After a spin through my handy-dandy spiralizer, my jicama was ready to jump in the bowl with handfuls of thinly sliced red cabbage, garlic, ginger, sesame oil, and a few other Asian inspired ingredients.
(Forgive these less than stellar photos. Now that Seattle is experiencing a heat wave with loads of sunshine, I’m having trouble adjusting to shooting in natural light. Natural light and food photography is almost unknown in my neck of the woods!)
Anyway, as you can see, my grilled pork benefited from a soak in the slaw dressing before it hit the coals. All that yumminess from the garlic and ginger soaked right in, giving every bite drool-worthy flavor.
My stir fry pan did a terrific job of turning the leftover slaw into an entirely different meal. As is typical of slaws, there was a nice bit of Asian sauce at the bottom of the bowl, so I simply turned the whole shebang into my pan and stirred away (so to speak).
After I chopped up a leftover pork chop into the mix, and added a splash of chili garlic sauce (as you know, I’m hooked on the stuff!), I had a meal that took less than 20 minutes to put on the table.
Not a bad deal – two meals from one recipe for grilled pork chops and slaw!
Grilled Pork Chops with Asian Jicama and Cabbage Slaw with Ginger and Garlic
4 hrPrep Time
10 minCook Time
4 hr, 10 Total Time
- 4 tablespoons grape seed oil
- 1 tablespoon sesame oil
- 2 tablespoons fish sauce
- 4 tablespoons low sodium soy sauce
- 6 tablespoons rice vinegar
- 2 teaspoons garlic, crushed
- 2 teaspoons ginger
- 1 pound boneless pork chops, 4 chops
- 6 cups jicama, shredded or spiralized
- 4 cups red cabbage, thinly shredded
- 1/2 medium white onion, thinly sliced
- 1/2 cup sunflower seeds
- Combine grape seed oil, sesame oil, fish sauce, soy sauce, rice vinegar, garlic, and ginger in a jar and shake to combine.
- Place pork chops in a zip lock bag with 1/3 cup dressing. Marinade for 3 - 4 hours or all day if necessary.
- hour before grill time, combine jicama, cabbage and onion in a bowl with the remaining sauce and chill.
- Preheat the grill and prepare for chops. Grill chops 4 - 5 minutes per side until almost imperceptibly pink in the middle. They will continue to cook for another few minutes and should be cooked through by the time they're served.
- Toss sunflower seeds with salad and serve with chops.
Food energy: 500kcal
Weight Watchers PointsPlus 13
Saturated fatty acids: 3.88g
Monounsaturated fatty acids: 6.67g
Polyunsaturated fatty acids: 17.69g
Total fat: 28.25g
Calories from fat: 254
Carbohydrate, by difference: 30.15g
Total dietary fiber: 13.48g
Total lipid (fat): 29.75g
Total sugars: 7.53g