Pork Loin Chops with Warm Asian Slaw




2 TSP Olive Oil
1 Medium Yellow Onion finely chopped
1TBS Chopped Peeled fresh ginger
3 cups finely shredded cabbage
1/2 cup grated carrot
1 TBS Low-Sodium Soy Sauce
1/3 cup chopped Cilantro
Salt to taste

Pork Loin Chops:

4 ( 4oz) pieces lean pork tenderloin
1/4 TSP salt
1/8 TSP ground black pepper
1 1/2 TBS chopped Cilantro + cilantro sprigs for garnis
1 tsp olive Oil



To make the Slaw:

In a large skillet, heat 2 tsp olive oil over medium-high heat. Add the onion and cook for about 2 minutes, until softened but not colored. Add the garlic and ginger and cook for 1 min longer. Add cabbage and stir-fry for about 2 min. longer.


Remove the pan from the heat. Add the carrot, soy sauce, and 1/3 cup chopped cilantro. Stir until combined. Season with salt, if desired. There should be about 2 cups of Slaw keep warm.


To make the Pork:

Place the pork tenderloin between 2 sheets of heavy-duty plastic wrap. With a meat mallet or rolling pin, pound each piece to an even 1/4 inch thickness. Sprinkle with the salt and pepper. Dredge the pork in the chopped cilantro, pressing to make the leave stick.


In a large nonstick skillet, heat the oil over medium-high heat. Add the pork to the pan and cook for 2 to 3 min per side, until opaque throughout and tender.


Place the pork on individual serving plates and top each piece with 1/4 of asian slaw. Garnish with a sprig of cilantro, if desired.


Recipe adapted from the Biggest Loser Recipe Cookbook


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