Asian Kale Salad with Seared Pork Chops
peanut dressing / Asian pears / celery

Name: Asian Kale Salad with Seared Pork Chops
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 lb Pork chops (<1" thick); 11 oz Baby kale (sub 1 bunch kale, stems removed); 4 ribs Celery, julienned or sliced; 2 Asian pears, julienned or sliced (sub other pear); 1/2 cup Peanuts; 1 inch Ginger, grated; 1/4 cup Peanut butter (creamy is preferred, but crunchy will also work); 3 Tbsp Soy sauce, low-sodium; 2 Tbsp Rice vinegar; 2 Tbsp Honey; 1 Tbsp Cooking oil; 1 Tbsp Sriracha (or other hot sauce); 1 Lime, juice of

Active: 30 Total: 30

Original GF Paleo Vegetarian

People loved this peanut dressing so much, we're bringing it back in a whole different way. Everyone will love the dynamic sweet, salty, and crunch of this hearty, cold weather salad served up with piping hot pork chops.
Smarts: One easy way to 'winter-fy' salads is to add a warm protein to make it feel more comforting.

Ingredients

Metric

Servings:

Asian Kale Salad with Seared Pork Chops:

Pork chops (<1" thick) - 1 lb
Baby kale - 11 oz (sub 1 bunch kale, stems removed)
Celery - 4 ribs , julienned or sliced
Asian pears - 2 , julienned or sliced (sub other pear)
Peanuts - 1/2 cup

Peanut Dressing (yields ~3/4 cup):

Ginger - 1 inch , grated
Peanut butter - 1/4 cup (creamy is preferred, but crunchy will also work)
Soy sauce, low-sodium - 3 Tbsp
Rice vinegar - 2 Tbsp
Honey - 2 Tbsp
Cooking oil - 1 Tbsp
Sriracha (or other hot sauce) - 1 Tbsp
Lime - 1 , juice of

Prep

Pork chops - Season with salt and pepper and tenderize with a fork. (Can be done up to 3 days ahead)
Make dressing - 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)
Dress kale - Dress kale with half of the dressing. Cover and refrigerate for at least 20 minutes to soften the kale.
Celery / Asian pear - Prep as directed.

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Make

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.
Add celery, Asian pear, and peanuts to dressed kale. Toss and portion out the salad. Top with pork slices and drizzle remainder of the dressing over pork.

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