Steven King

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====== Ginger-Nectarine Pork Chops with Baby Kale Salad ======
{{tag>Recipe Carne LowCarb 5}}

|  2  | Servings |

^  Qty  ^ Unit ^ Ingredient ^
|  2  | ea | Pork chops (5 oz each) |
|  1  | small | Red onion (130 g whole) (42 g sliced) |
|  1  | tsp | Grated ginger (17 g whole) |
|  1  | ea | Nectarine |
|  1  | tsp | Five Spice |
|  1½  | tbsp | Sherry vinegar |
|  3  | ribs | Celery (130 g) |
|  4  | cups | Baby kale (170 g) |

  - Prep
    - Dry and season pork.
    - Thinly slice the onion
    - Peel and grate the ginger
    - Dice the nectarine into bite sized pieces
    - Thinly slice celery
    - Chop kale into bite sized pieces
  - Cook
    - In a hot oiled pan, cook the pork, turning frequently, for about 8 to 10 minutes.
    - Remove to a plate.
    - Add onion, ginger and half the five spice.  Cook, stirring often, for 1 to 2 minutes, until they begin to soften.
    - Add nectarine and cook for 2 to 4 minutes until they begin to soften.  Add a splash of water and cook, covered, until they soften.
    - Remove from heat, let cook for 1 to 2 minutes.
    - Add 1 tsp of the vinegar and remaining five spice.
    - Add a tablespoon of oil to vinegar and shake to emulsify.
    - Toss kale and celery with vinaigrette.

Steven King

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