2tablespoonssesame oil + 1 tablespoon for grilled vegetables
1tablespoonminced gingeror 1 teaspoon dried
1 to 2teaspoonsSriracha sauceor other Asian hot sauce, to taste
3carrots*peeled and sliced on bias
1poundsnap or snow peas*strings removed and sliced as needed
1large onion*cut in half, then half again and sliced ('half-moon' slices)
1small head cabbagechopped (Chinese cabbage or a savoy type preferred, but regular cabbage is fine, too).
Chopped peanuts and cilantroor parsley for serving
Mix together marinade ingredients and pour over pork chops in a single layer in a baking dish (or in a large zip top baggie). Refrigerate for 1-6 hours.
Make Dressing & Grill
Mix dressing ingredients from soy sauce through Sriracha until all is incorporated. Refrigerate until needed (if dressing thickens as is waits, add water to thin to pouring consistency).
Heat a grill to medium-high.
Combine carrots, peas, and onions in a large bowl. Toss with 1 tablespoon sesame oil, salt and pepper.
Remove pork from marinade and grill until done, 145-155 degrees (use a thermometer for accuracy, that's the key to not cooking our pork too long!).
At the same time, grill the prepared carrots, onions, and peas using a grill basket, tossing every few minutes (the pork will probably be done cooking before the vegetables). Cook the vegetables until still crisp with edges starting to char. Cook time is usually 12 to 15 minutes.
Divide the cabbage between 4 to 6 plates.
Slice pork chops thinly and divide between plates.
Top each plate with a portion of the grilled vegetables and then drizzle the dressing over all. Garnish with chopped peanuts and cilantro or parsley.
*The vegetables are easily changed with whatever is in season - like green beans, red peppers and onions, etc.Nutrition was calculated for 6 servings.