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