Asian Kale Salad with Seared Pork Chops
and peanut dressing / Asian pears / celery

Name: Asian Kale Salad with Seared Pork Chops
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 lb Pork chops, boneless (<1" thick); 4 ribs Celery, thinly sliced; 1 Tbsp Cilantro leaves; 1 Asian pears, julienned or sliced (sub any type of pears); 1 Tbsp Oil, cooking; 1/2 cup Peanuts; 8 oz Baby kale (sub baby spinach); 1 tsp Ginger, fresh, grated; 1/4 cup Peanut butter (creamy preferred, but crunchy will work); 3 Tbsp Soy sauce, low-sodium; 2 Tbsp Vinegar, rice; 2 Tbsp Honey; 1 Tbsp Oil, cooking; 1 Tbsp Sriracha, more or less to taste; 1 Tbsp Lime juice

Active: 40 Total: 40

Original GF Paleo Vegetarian

This salad was last featured in 2017 and has layers of texture and flavor highlighted by a bed of greens and a creamy peanut dressing.
Smarts: Make a double batch of dressing tonight and use it again in Thursday's salad.

Ingredients

Metric

Servings:

Asian Kale Salad with Seared Pork Chops:

Pork chops, boneless - 1 lb (<1" thick)
Celery - 4 ribs , thinly sliced
Cilantro leaves - 1 Tbsp
Asian pears - 1 , julienned or sliced (sub any type of pears)
Oil, cooking - 1 Tbsp
Peanuts - 1/2 cup
Baby kale - 8 oz (sub baby spinach)

Peanut Dressing:

Ginger, fresh - 1 tsp , grated
Peanut butter - 1/4 cup (creamy preferred, but crunchy will work)
Soy sauce, low-sodium - 3 Tbsp
Vinegar, rice - 2 Tbsp
Honey - 2 Tbsp
Oil, cooking - 1 Tbsp
Sriracha - 1 Tbsp , more or less to taste
Lime juice - 1 Tbsp

Prep

Make dressing - (Double if making Thursday’s meal.) Grate ginger. Soften peanut butter in the microwave for ~30 seconds. Mix with ginger, soy sauce, rice vinegar, honey, cooking oil, Sriracha (or other hot sauce), and lime juice. (Can be done up to 5 days ahead)
Pork chops - Season with some salt and pepper and tenderize with a fork. (Can be done up to 3 days ahead)Pork chops - Season with some salt and pepper and tenderize with a fork. (Can be done 1 day ahead)
Celery / Cilantro / Asian pear - Prep as directed.

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Make

Heat a skillet or grill pan over medium-high heat. Brush with oil and then place pork chops on heated oil. Sear on each side for ~3 minutes. For thin pork chops, this should be enough heat to cook them through. If you’re using thicker pork chops, lower heat and cover with a piece of foil until pork reaches 145F (or 63C) degrees.
When done, transfer pork to a cutting board and cover. Let rest for ~5 minutes before slicing.
Add celery, Asian pear, and peanuts to kale. Toss and portion out the salad. Top with pork slices and cilantro. Drizzle dressing over top. Enjoy!

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