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Thai Salad With Pork

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

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)

Directions

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.

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