1jarSerious Foodie Vietnamesee Sweet Chili SaucePurchase on-line
For the Asian Salad
1/2cupshredded cabbageStandard or Napa
1/2cupgrated carrot
2radishescut into slices, and quartered
10-12sweet grape tomatoeshalved
3-4fresh mintcut into strips
1scallioncut into rounds
Instructions
Pat the chops, and place into a sealable plastic bag. Add 1/2 of the bottle of the Serious Foodie Vietnamese sauce - enough to cover the chops. Place in the fridge for at least 2 hours, or overnight.
Remove the chops from the fridge. Pat dry, and bring to room temperature.
Prepare a grill or cast iron skillet at medium high heat. Cook the chops on both sides, making sure to get good browning on each side. Remove from heat, and allow to rest for at least 10 minutes.
Asian salad
Place all the salad ingredients in a bowl. Mix equal parts of the Serious Foodie Vietnamese sauce with rice vinegar, and lightly dress the salad.
Completing the dish
Place the parsnip puree and salad on the plate, then the chop. Drizzle the hot sauce on the chop and the parsnip puree, then garnish with the green part of the scallion.