Careme

Ingredients

• Bone-In Value Pack Pork Chops (1 lb) 1 lb (2 chops), patted dry $4.49 (sale)
• Green Cabbage 8 oz (about 3 packed cups), thinly shredded $0.99/lb (sale)
• English Cucumber 1, thinly sliced $1.25 (sale)
• Garlic 3 cloves, finely grated/minced $0.60 (sale)
• Seedless Mandarin Clementine Oranges (3 lb bag) 2 clementines, zested and juiced $3.99 (sale)
• Olive oil 2 1/2 tbsp, divided —
• Rice vinegar or apple cider vinegar 1 1/2 tbsp —
• Soy sauce or coconut aminos (keto-friendly) 1 tbsp —
• Keto sweetener (erythritol/monk fruit) 1–2 tsp (optional, to taste) —
• Crushed red pepper flakes 1/4 tsp (optional) —
• Black pepper 1/2 tsp —
• Salt 1/2 tsp, plus more to taste —
• Toasted sesame oil (optional) 1 tsp —

Instructions

1. Prep the slaw: thinly shred 8 oz green cabbage and thinly slice 1 English cucumber. Put cabbage and cucumber in a bowl.
2. Make the slaw dressing: whisk 1 1/2 tbsp vinegar, 1 1/2 tbsp olive oil, 1 clove minced garlic, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp toasted sesame oil (optional). Toss with cabbage and cucumber; set aside to lightly pickle while you cook pork.
3. Make the citrus-garlic glaze: zest and juice 2 clementines into a small bowl. Whisk in 2 cloves minced garlic, 1 tbsp soy sauce (or coconut aminos), 1–2 tsp keto sweetener (optional), and 1/4 tsp red pepper flakes (optional).
4. Season pork: pat dry 1 lb pork chops and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
5. Sear on the stove: heat 1 tbsp olive oil in a large skillet over medium-high heat. Add pork chops and sear 3–4 minutes per side until nicely browned (reduce heat if garlic/sugars would burn).
6. Glaze and finish: reduce heat to medium-low, pour in the clementine-garlic glaze, and spoon over chops for 2–4 minutes until glossy and the pork reaches 145°F in the thickest part. Rest chops 5 minutes.
7. Serve: mound the cabbage-cucumber slaw on two plates and top each with a pork chop. Spoon any extra pan glaze over the top.