Easy Thai Salad with Pork

Heat gas grill to hot or prepare outdoor grill with hot coals.

Whisk peanut butter, oil, lemon juice, soy sauce, sugar, red pepper flakes, garlic powder and ginger in a bowl until smooth. Slowly whisk in warm water. Cover and set aside.

Brush chops with soy sauce. Grill 4 minutes. Turn and grill 3 to 4 minutes or until internal temperature registers 160° on an instant-read thermometer. Set aside and keep warm.

In a large bowl, toss lettuce, sprouts, cucumber, red pepper and scallions with 3/4 cup of the dressing. Place a scant 2 cups of salad on each plate. Thinly slice pork; fan slices over each salad. Drizzle each with about 1 tablespoon dressing.