Super easy & delish EST pork chop with pickled vegetables
Makes 4 servings
Ingredients
Pork chops
- 4 one-inch thick-cut bone-in pork chops
- 1 tbs vegetable oil
- Kosher salt & freshly ground black pepper
- 3-4 tbsp of EST sauce plus extra for dipping if desired
- Lime halves (for serving)
- 1 tablespoon of chopped cilantro (for serving)
- 1-2 jalapeño pepper, thinly sliced (for serving)
Pickled vegetables
- 1 large seedless cucumber, peeled & sliced
- 1 cup of shredded cucumbers
- 1/2 cup rice vinegar
- 1/4 cup sugar
- 1/2-1 tsp kosher salt
Marinate pork chops in EST sauce, minimum one hour (max overnight). Remove pork chops from marinade, scrape off excess and lightly season pork chops with freshly ground black pepper and salt (as desired).
Heat oil in large cast-iron skillet over medium-high heat. Cook until browned and cooked thoroughly, about 4-6 minutes per side and let pork chops rest 10 minutes before serving.
Top pork chops with chopped cilantro and serve with lime halves, sliced jalapeño, pickled vegetables (see below) and slightly warmed extra EST sauce (optional).
Pickled vegetables - Whisk rice vinegar, sugar, and salt together. In two separate containers, cover cucumber slices and shredded carrots for at least 10 minutes with prepared pickling liquid. Cover and chill, can be made up to 1 day in advance. Remove excess liquid prior to serving.
Contributed by: The Harmans