Ginger-Nectarine Pork Chops with Baby Kale Salad

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