recipes:ginger-nectarine-pork-chops-with-baby-kale-salad
Ginger-Nectarine Pork Chops with Baby Kale Salad
| 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.
recipes/ginger-nectarine-pork-chops-with-baby-kale-salad.txt · Last modified: 2021/06/30 16:07 by sking
