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.
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)
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!