Today I made pan-fried Vietnamese style thin pork chops, which I choose because I can slice them into strips for the kiddos' bento. I lay them on a bed of shredded lettuce - I think it looks nice that way. If you like, you can drizzle some of the reduced sauce on top, but I omitted that. I also quick pickled some shredded carrots and daikon and added a couple sweet purple potato hearts. This fit nicely in the Zen box I got from Bento & Co.
In the side box: blood orange chunks, grape tomatoes, and a tiny cup of chocolate covered raisins.
Happy Wednesday! This week is flying by!
Chocolate covered raisins! YaY!
ReplyDeleteThis is beautiful! Do you use a recipe for the pork chops?
ReplyDeleteThank you! I use a Bon Appetit recipe: http://www.bonappetit.com/recipe/vietnamese-pork-chops So good!
DeleteBon Appetit Vietnamese Pork Chop recipe
Delete