Directions:
- In a blender process lemon grass, garlic, onion, tamarind and salt until it forms a smooth paste.
- Season pork on both sides with pepper then slather paste on both sides.
- Cover and set aside for 30 minutes.
- In a large bowl combine apple, cabbage, peas, carrots and onion then set aside.
- In a small bowl whisk together mayonnaise, vinegar, sugar and salt until smooth.
- Pour as much as desired over the slaw and toss to combine then add basil and toss to coat.
- Cover and refrigerate.
- Preheat broiler then scrape most of the marinade off chops and transfer to foil lined baking sheet.
- Broil turning once until browned and cooked through about 5 minutes per side.
- Serve immediately with the slaw.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 253.6 Kcal (1062 kJ) | ||
| Calories from fat | 130.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.54g | 22% | |
|---|---|---|---|
| Cholesterol | 20.62mg | 7% | |
| Sodium | 1355.37mg | 56% | |
| Potassium | 416.18mg | 9% | |
| Total Carbs | 23.52g | 8% | |
| Sugars | 12.41g | 50% | |
| Dietary Fiber | 5.64g | 23% | |
| Protein | 7.81g | 16% | |
| Vitamin C | 27.2mg | 45% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 0.5mg | 3% | |
| Calcium | 54.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 88.83 Kcal (372 kJ) | ||
| Calories from fat | 45.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.09g | 22% | |
|---|---|---|---|
| Cholesterol | 7.22mg | 7% | |
| Sodium | 474.76mg | 56% | |
| Potassium | 145.78mg | 9% | |
| Total Carbs | 8.24g | 8% | |
| Sugars | 4.35g | 50% | |
| Dietary Fiber | 1.97g | 23% | |
| Protein | 2.74g | 16% | |
| Vitamin C | 9.5mg | 45% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.2mg | 3% | |
| Calcium | 19.1mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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