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.

Recipe from Family Circle
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)
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Directions
1. 
Prepare outdoor grill with hot coals, or heat gas grill to hot, or heat oven broiler.
Dressing:
1. 
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:
1. 
Brush both sides of chops with soy sauce.
2. 
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.
3. 
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 information

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
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