Mealime recipe · lives on in MealPot
Pan Seared Pork Chops with Crispy Vietnamese Cabbage & Mint Salad
- 30 min
- 2–6 servings
- 555 kcal / serving
A tender pork chop is countered by a crisp, bright Vietnamese cabbage salad. The quick skillet sear and zesty dressing make weeknights easy and satisfying.
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Ingredients
- 1 mediumcarrot
- ½ cupedamame, shelled
- ½English cucumber
- ½ small pkgfresh mint
- 1lime
- ½ medium headnapa cabbage
- 2pork chops, boneless
- 1shallot
- carrots
- limes
- shallots
- edamame
- English cucumbers
- red onion
From the pantry: black pepper, brown sugar, chili-garlic sauce, fish sauce, salt, toasted sesame oil
Cookware
aluminum foil · chef's knife · citrus juicer (optional) · colander · cutting board · grater · measuring cups · measuring spoons · mixing bowls · nonstick skillet · tongs · vegetable peeler · whisk or fork
Directions
- Pat the pork chops dry and season both sides with salt and pepper. Preheat a nonstick skillet over medium-high and wait until it’s hot, then add a small amount of oil to coat the bottom.
- Sear the pork chops until they’re golden and cooked through, about 3–4 minutes per side. Transfer to a plate and tent loosely with foil to rest.
- Rinse and drain the edamame in a colander to defrost; set aside.
- In a medium bowl, juice the lime and whisk in fish sauce, toasted sesame oil, brown sugar, and chili-garlic sauce to form the dressing.
- Thinly slice the shallot into half-moons and add it to the dressing.
- Trim and thinly slice the napa cabbage, cucumber, and carrot; add them to the dressing bowl.
- Tear mint leaves from the stems, mince them, and fold into the salad along with the edamame. Toss to combine.
- Slice the rested pork chops and divide the salad and pork onto plates for serving.
Two tips
- Prep the chopped vegetables and mint up to a day ahead and store separately for quick assembly.
- For a different crunch, toss in extra shredded cabbage with the greens or serve the salad alongside the pork with a final squeeze of lime juice.
Nutrition per serving
- Calories
- 555 kcal
- Protein
- 40 g
- Carbs
- 24 g
- Fat
- 35 g
- Fiber
- 7 g
- Sodium
- 169 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.