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

Active: 40 Total: 40
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.
Proteins
Cuisines

Ingredients

Metric
Servings:
4
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

Nutrition Facts

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Prep

  1. 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)
  2. 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)
  3. Celery / Cilantro / Asian pear - Prep as directed.

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Make

  1. 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.
  2. When done, transfer pork to a cutting board and cover. Let rest for ~5 minutes before slicing.
  3. 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!

Nutrition Facts

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Reviews

Ratings

Original (26)
Gluten-free (4)
Paleo (2)
Vegetarian (9)

Most Helpful

The pork was tender and I should have used less Sriracha in the dressing. One tablespoon was too much. Subbed arugula for the kale. Used a thick pork chop and cooked longer at lower temperature.

By: Diane
Posted: Feb 18, 2022
Diet: Original
1 Helpful

16 reviews

Loved this salad and we're adding it to the rotation.

By: Sara
Posted: Jul 09, 2022
Diet: Original
0 Helpful

The pork was tender and I should have used less Sriracha in the dressing. One tablespoon was too much. Subbed arugula for the kale. Used a thick pork chop and cooked longer at lower temperature.

By: Diane
Posted: Feb 18, 2022
Diet: Original
1 Helpful

Husband loved this. We add it to the rotation several times a month.

By: Chelle
Posted: Jan 26, 2022
Diet: Paleo
0 Helpful

Simply delicious perfect for work lunches

By: Chelsey
Posted: Jun 28, 2021
Diet: Vegetarian
0 Helpful

Used romaine because that's what the CSA brought. Worked fine. Doubled the dressing, but didn't need to. Still - feel like the dressing is really what brought this whole thing together!

By: Jennifer
Posted: May 25, 2021
Diet: Original
0 Helpful

Easy and yummy. Skipped Sriracha since I'm a wimp.

By: Jacquelin
Posted: Apr 17, 2021
Diet: Original
0 Helpful