• In a small bowl, whisk the first 4 ingredients. In a medium bowl, pour 2 tbsp vinegar mixture over carrot noodles. Add sesame oil, sesame seeds and 1/8 tsp salt. Toss until carrot noodles are coated with sauce.

  • Add hoisin sauce to remaining vinegar mixture and stir to combine.

  • Pat pork chops dry and sprinkle with pepper and 1/8 tsp salt.

  • In a medium stainless skillet, heat oil over medium. Add pork and cook 1 1/2 minutes, until browned. Flip pork and add hoisin mixture to skillet. Cook 2 1/2 minutes, until temperature reaches 140°. Remove pork and cook sauce about 1 minute, until thickened.

  • Divide rice among 4 bowls, and top each serving with a pork chop. Spoon sauce over chops and pile carrot salad on top.

  • Tip: This flavor combo is also awesome on boneless chicken breast, skirt steak or even a baked or broiled salmon fillet.

Nutrition Facts

475 calories; 22 g total fat; 813 mg sodium. 40 g carbohydrates; 29 g protein;