Asian Kale Salad with Seared Pork Chops
and peanut dressing / Asian pears / celery
This salad was last featured in 2021. Layers of texture and flavor are highlighted by a bed of greens and a creamy peanut dressing.
Ingredients
- 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
- Pork chops, boneless - 1 lb (<1" thick)
- Celery - 4 stalks , thinly sliced
- Green onions - 2 stalks , chopped, green and white parts combined
- 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)
Prep
-
Make dressing - Grate ginger. Soften peanut butter in the microwave for ~30 seconds. Mix with ginger, soy sauce, rice vinegar, honey, cooking oil (portion for dressing), 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)
-
Celery / Green onions / Asian pears - Prep as directed.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
-
Heat a skillet or grill pan over medium-high heat. Brush with oil (portion for pork) 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).
-
When done, transfer pork to a cutting board and cover. Let rest for ~5 minutes before slicing.
-
Add celery, Asian pears, and peanuts to kale. Toss salad and divide among serving plates. Top with pork slices and green onions and drizzle dressing over top. Enjoy!
Reviews
Ratings
0 reviews