| | Directions | 1. Mix fish sauce, vinegar, sesame oil, sugar, chives, soy sauce and chili sauce in small bowl with wire whisk until well blended. Reserve 1/2 of the vinaigrette. Place pork chops in resealable plastic bag or glass dish. Add remaining vinaigrette; toss to coat well. Refrigerate 30 minutes.
2. Preheat oven to 400°F. Spray both sides of wonton wrappers with no stick cooking spray. Place a 12-cup muffin tin upside down. Press a wonton wrapper around the outside of each muffin cup. Bake 3 to 5 minutes or until wonton wrappers are lightly browned. Cool on wire rack.
3. Grill or broil pork chops until desired doneness. Cool slightly. Cut into thin strips. Mix salad greens, pork and carrot in large bowl. Add reserved vinaigrette; toss to coat well. Fill wonton cups with salad mixture. Serve immediately. |
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Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 12
|  | | Ingredients | | - | | 2 tablespoons Thai Kitchen® Premium Fish Sauce |
| - | | 2 tablespoons rice vinegar |
| - | | 2 tablespoons sesame oil |
| - | | 2 tablespoons sugar |
| - | | 1 tablespoon McCormick® Chives |
| - | | 1 tablespoon soy sauce |
| - | | 1 tablespoon Thai Kitchen® Sweet Red Chili Sauce |
| - | | 2 boneless pork chops (1/2-inch thick) |
| - | | 12 wonton wrappers |
| - | | 5 cups spring mix salad greens |
| - | | 1/2 cup shredded carrot |
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| | Nutrition (per serving) | Calories: 88 Calories
Fat: 4 Grams
Protein: 5 Grams
Cholesterol: 13 Milligrams
Carbohydrates: 8 Grams
Sodium: 384 Milligrams
Fiber: 1 Grams
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