Asian Chili Pork Chops w Sriracha Slaw

About

Thin sliced pork chops are almost-blackened with slightly spicy, warm spices with an Asian flair. A sprinkling of sesame seeds all over brings out the nuttiness of this dish as well. Leave all your drippings in the pan so they add extra seasoning to your hot Sriracha slaw side dish! This meal can also be used as a meal prep recipe.

Ingredients

5 ounce coleslaw mix by wegmans
½ teaspoon rice vinegar
⅛ teaspoon salt
⅛ teaspoon black pepper
1 tablespoon, chopped green onions
4 ounce pork loin boneless center cut chops thin sliced by kroger
⅛ teaspoon black pepper, ground
¼ teaspoon chili powder
⅛ teaspoon onion powder
¼ teaspoon lemon pepper seasoning
1 teaspoon, whole pieces sesame seeds
2 teaspoon olive oil
1 ½ teaspoon hot chili sauce (sriracha)

Instructions

Prepare the slaw side first by combining a shredded coleslaw dry mix with the rice vinegar, salt, pepper, and chopped green onion. Toss these ingredients together and set aside to marinate briefly during the recipe.
Prepare thin sliced, 2-oz pork chops by seasoning on one side with the pepper, chili powder, onion powder, lemon pepper, and HALF the sesame seeds. If your lemon pepper seasoning does not include salt, you may add a pinch of salt to each pork chop as well.
Heat the olive oil in a pan over medium-high heat. Place the pork chops in seasoned side down and sprinkle the remaining sesame seeds over the bare exposed pork chops.
Place a lid on the pan and cook the pork chops for about 4 minutes per side, until the seasoned side is a crisp golden to dark brown. Reduce the heat when you flip the pork chops over to avoid burning.
Set the cooked pork chops aside on serving dishes to rest. Return the pan and any excess juices in there to the stove over a medium heat. Toss the slaw mix into the pan so they pick up the leftover spices and cook openly for about 5 minutes – until the slaw is golden brown and excess moisture has evaporated.
Stir the Sriracha into the cooking slaw and reduce the heat on the stove to a low setting. Continually toss and cook until the Sriracha has infused the slaw. At your discretion, you may cook longer until the slaw is crispy to your liking.
Serve each pork chop with a side of Sriracha slaw. You can garnish with extra green onion, sesame seeds, mayo, or another keto condiment of your choosing.