1 can (14 oz/398 ml) coconut milk, preferably light
1⁄3 cup natural peanut butter or nut-free pea or seed butter
1 tbsp soy sauce
1 1⁄2 tsp oil
1–1 1⁄2 lbs (450–675 g) center-cut fast fry pork loin chops, about 4 small chops
2 cups thinly sliced red cabbage
Toppings (optional): fresh basil, chopped peanuts, julienned carrots, sautéed onions
- In bowl, add seasoning, coconut milk, peanut or nut-free butter, and soy sauce. Using the 2-in-1 Citrus Press, squeeze in juice from lime. Whisk to combine. Set aside.
- Heat oil in a large frying pan over medium-high heat. Add pork chops; fry until browned, 2–3 min per side.
- Stir in reserved sauce; reduce heat to medium and simmer for 2–3 min, flipping pork chops halfway through.
- Place pork on plates and spoon sauce on top. Top each with ½ cup cabbage and toppings, if desired.