Asian Kale Salad with Seared Pork Chops
and peanut dressing / Asian pears / celery
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
- 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)
- 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
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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)
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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)
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Celery / Cilantro / Asian pear - Prep as directed.
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Make
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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.
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When done, transfer pork to a cutting board and cover. Let rest for ~5 minutes before slicing.
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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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