Honey-glazed pork cutlets with carrot ribbon and mint salad

Ingredients:

• 4 natural boneless pork chops, approximately 170g each
• 3 tablespoons of honey
• 2 tablespoons adobo sauce from a can of chipotle peppers
• 1 tbsp fish sauce
• 1 teaspoon cayenne pepper
• 2 tbsp. l. coconut oil
• 450 g carrots, peeled and cut into long strips with a vegetable peeler (thinly slice the outer pieces diagonally)
• Juice of one and a half limes
• 4 cups tightly packed mixed greens
• 1 cup mint leaves, torn
• 0.5 cup roasted salted peanuts, chopped

Preparation:

1. Preheat the oven to broil and position the rack on the highest shelf. Line a rimmed baking sheet with foil and spray with cooking spray.
2. Sprinkle the pork cutlets with salt. In a small bowl, combine the honey, adobo sauce, fish sauce, cayenne pepper, and a generous pinch of salt. Brush 1 teaspoon of the mixture onto one side of the pork cutlets and place them greased-side down on the prepared baking sheet. Brush the top side of each cutlet with 1 tablespoon of the sauce and season with salt. Grill until the meat is cooked through and the sauce on top begins to caramelize and darken, about 10 minutes. Let the pork rest until ready to serve.
3. Meanwhile, melt 1 tablespoon coconut oil in a large nonstick skillet over medium heat. Add the carrots and a large pinch of salt. Cook, stirring occasionally, until the carrots begin to wilt but are still firm, about 5 minutes (up to 7 minutes for thick pieces). Transfer to a heatproof bowl along with any pan juices. Add the juice of half a lime and season with salt to taste.
4. Pour the pork chop juices into the same skillet and add the remaining 1 tablespoon coconut oil. Heat until the mixture is smooth and slightly thickened, 1 minute. Remove from heat and stir in the juice of 1 lime; season with salt if needed. Combine the dressing with herbs and mint in a large bowl and divide among 4 plates, topping with the carrot salad. Finally, slice the pork chops, arrange them among the plates, and sprinkle with chopped peanuts.