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.
Smarts: Make a double batch of dressing tonight and use it again in Thursday's salad.
Proteins
Cuisines
Ingredients
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
Amount Per Serving
Calories
481
Just a moment...
% Daily Value
Total Fat
29g
44%
Just a moment...
Saturated Fat
5g
25%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
75mg
25%
Just a moment...
Sodium
681mg
28%
Just a moment...
Total Carbohydrate
22g
7%
Just a moment...
Dietary Fiber
6g
24%
Just a moment...
Sugars
13g
Just a moment...
Protein
38g
Just a moment...
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!
Nutrition Facts
Amount Per Serving
Calories
481
Just a moment...
% Daily Value
Total Fat
29g
44%
Just a moment...
Saturated Fat
5g
25%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
75mg
25%
Just a moment...
Sodium
681mg
28%
Just a moment...
Total Carbohydrate
22g
7%
Just a moment...
Dietary Fiber
6g
24%
Just a moment...
Sugars
13g
Just a moment...
Protein
38g
Just a moment...
Reviews
Ratings
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.
1 Helpful16 reviews
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.
1 HelpfulUsed 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!
0 Helpful