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Pork Chops with Pear and Celery Slaw
with leftover pureed squash and carrot soup

Active: 30 min Total: 30 min
You'll love this bright and refreshing pear and celery slaw over your hearty pork chops. Paired with your leftover soup, dinner will come together in a flash.
Smarts: A little bit of lemon juice can bring out the flavor of fruit and celery.


Pork Chops with Pear and Celery Slaw:
  • Pork chops - 1 lb
  • Celery - 3 ribs , julienned
  • Parsley - 6 sprigs , chopped
  • Asian pear - 1 , julienned
  • Lemon juice - 2 Tbsp
  • Maple syrup - 1 Tbsp
  • Cooking oil - for brushing
Leftover Butternut Squash and Carrot Soup:
  • Leftover butternut squash and carrot soup (from Tue) - 4 to 6 cups
  • Walnuts - 1/2 cup , crushed


  1. Pork chops - Season with salt and pepper and tenderize with a fork. (Can be done 1 day ahead)
  2. Celery / Parsley - Prep as directed. (Can be done up to 4 days ahead)
  3. Asian Pear - Prep as directed.
  4. Make slaw - Toss celery, pears, and parsley with lemon juice, maple syrup, and a sprinkle of salt.

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  1. Heat a skillet or grill pan over medium-high heat. Brush with some 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, let pork rest for ~5 minutes before slicing.
  2. Reheat leftover butternut squash soup.
  3. Slice pork chops. Sprinkle with salt and pepper, and top with pear and celery slaw. Enjoy with butternut squash soup on the side, with crushed walnuts sprinkled on top of soup. If the pork is dry in any way, use your soup as a ‘sauce.’



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