Asian Salad with Grilled Pork Chops -

Asian Salad with Grilled Pork Chops



16 ingredients | 1 hour 55 minutes | 4 servings
  • 1/4 cup rice wine vinegar
  • 2 tbsp vegetable oil
  • 2 tbsp. sesame oil
  • 2 tbsp. low sodium soy sauce
  • 1 tbsp. honey
  • 2 tsp. fresh ginger, peeled and chopped
  • 1/4 cup powdered peanut butter
  • 4, 4 oz. boneless New York pork chops 
  • 1 zucchini, halved
  • 1 red bell pepper, seeded and sliced
  • 1/2 lbs. snap peas, strings removed and sliced
  • 1 small carrot, peeled and shredded
  • 1/4 cup red onion, thinly sliced
  • 6 cup baby spinach, chopped
  • 1/2 cup mandarin orange slices
  • 1/3 cup no salt added roasted peanuts 


  1. For the dressing: In a medium bowl, whisk together the first 7 ingredients until thoroughly combined, about 3 minutes. 
  2. In a gallon zipper storage bag, add half of dressing, set aside remaining dressing for salad, and pork chops. Seal bag and squish around to coat pork chops completely. Refrigerate minimum 1 hour to marinate.
  3. Preheat a grill to medium heat. Coat grill with oil. Grill zucchini halves flat side down for 5 minutes, remove to a cutting board and let cool before slicing. 
  4. In a large salad bowl, combine red bell pepper, snap peas, carrot, red onions, sliced zucchini, and remaining dressing. Toss to combine and season with salt and pepper if desired. Cover and let marinate in refrigerator 30 minutes. Remove and add spinach, toss to combine, and return to refrigerator.
  5. Remove pork from marinade and grill on medium–high heat, turning halfway through until internal temperature is 145 degrees. Move to cutting board and let rest 5 minutes before thinly slicing. 
  6. Serve salad topped with pork slices, mandarins, and roasted peanuts.

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