Thai Salad With Pork

Grill or broil the boneless pork chops for this Asian-style main-dish salad. Cucumber and iceberg lettuce temper the heat from the spicy peanut dressing.

Thai Salad With Pork
Servings: 6 Prep 20 mins Grill 7 mins to 8 mins

Ingredients

  • Dressing:
  • 1/3 cup smooth peanut butter
  • 1/3 cup vegetable oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons soy sauce
  • 1/2 teaspoon red-pepper flakes
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
  • 1/4 cup warm water
  • Salad:
  • 6 boneless, thin-cut pork chops (about 1-1/2 pounds total)
  • 2 tablespoons soy sauce
  • 1 head iceberg lettuce, shredded
  • 1 cucumber, peeled, seeded and cut into 1/4-inch-thick slices
  • 1 cup bean sprouts
  • 1 sweet red pepper, cored, seeded and thinly sliced
  • 3 scallions, trimmed and thinly sliced
  • 1 can (2.8 ounces) fried onions (optional)

Make It

1. Prepare outdoor grill with hot coals, or heat gas grill to hot, or heat oven broiler.

Dressing:

2. Whisk together peanut butter, oil, lemon juice, soy sauce, red-pepper flakes, garlic powder and ginger in small bowl until smooth. Slowly whisk in warm water until good dressing consistency. Cover.

Salad:

3. Brush both sides of chops with soy sauce.

4. Grill or broil chops 4 minutes. Turn over and cook another 3 to 4 minutes or until internal temperature registers 160 degrees F on instant-read thermometer. Set aside; keep warm.

5. Toss together lettuce, cucumber, sprouts, sweet red pepper and scallions in large bowl. Place on large, deep oval platter. Slice pork very thin; fan out on salad. Top with fried onions, if using. Serve with dressing. Makes 6 servings.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 397, Fat, total (g): 27, chol. (mg): 58, sat. fat (g): 5, carb. (g): 12, fiber (g): 3, pro. (g): 28, sodium (mg): 810, Percent Daily Values are based on a 2,000 calorie diet.