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Name: Pork chops with ginger-nectarine pan sauce and kale salad
Prep time: 30 min
Total time: 30 min
Yield: 2
Cuisine: not set
Ingredients: 10 oz Boneless pork loin chops; Organic shallots; Organic fresh ginger; Organic nectarines or other stone fruit; Sherry vinegar; Five-spice powder; Organic celery; Organic baby kale or other leafy greens

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INGREDIENTS

10 oz Boneless pork loin chops
Organic shallots
Organic fresh ginger
Organic nectarines or other stone fruit
Sherry vinegar
Five-spice powder
Organic celery
Organic baby kale or other leafy greens

INSTRUCTIONS

Wash and dry all produce.

1. Cook the pork

- Pat the pork dry with a paper towel; season with salt, and if desired, pepper.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the pork and cook, turning frequently, until browned but still faintly pink within, 8 to 10 minutes. Transfer to a plate. Do not clean the pan.

While the pork cooks, prepare the sauce ingredients.

2. Prep the ginger-nectarine sauce ingredients

- Peel and thinly slice enough shallots to measure 1/3 cup (2/3 cup).

- Grate or peel and finely chop enough ginger to measure 1 teaspoon (2 tsp).

- Cut the nectarines in half and remove the pits; cut the fruit into 1/2-inch pieces.

- Measure 1 teaspoon (2 tsp) sherry vinegar for the sauce; set aside the rest for the salad.

3. Cook the ginger-nectarine sauce

In the same pan used for the pork, if dry, add 1 to 2 teaspoons oil. Warm over medium heat until hot but not smoking. Stir in the shallots, ginger, and half the five-spice powder and cook until fragrant, 1 to 2 minutes. Add the nectarines and cook, stirring occasionally, until starting to soften, 2 to 4 minutes. Remove from the heat. Stir in the 1 teaspoon (2 tsp) sherry vinegar and season to taste with salt, if desired, pepper, and more five-spice powder.

While the sauce cooks, prepare the salad.

4. Make the kale salad

- Trim the ends from the celery; thinly slice the celery on the diagonal.

In a medium bowl, stir the remaining vinegar and 2 teaspoons (4 tsp) oil; season to taste with salt, if desired, and pepper. Add the celery and baby kale and toss to coat. Season to taste with salt, if desired, and pepper.

5. Serve

Transfer the pork to individual plates and top with the ginger-nectarine sauce. Serve with the kale salad.

NOTES

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Pork chops with ginger-nectarine pan sauce and kale salad

10 oz Boneless pork loin chops 
  Organic shallots 
  Organic fresh ginger 
  Organic nectarines or other stone fruit 
  Sherry vinegar 
  Five-spice powder 
  Organic celery 
  Organic baby kale or other leafy greens

Wash and dry all produce.

1. Cook the pork
   - Pat the pork dry with a paper towel; season with salt, and if desired, pepper.

2. Prep the ginger-nectarine sauce ingredients
   - Peel and thinly slice enough shallots to measure 1/3 cup (2/3 cup).
   - Grate or peel and finely chop enough ginger to measure 1 teaspoon (2 tsp).
   - Cut the nectarines in half and remove the pits; cut the fruit into 1/2-inch pieces.
   - Measure 1 teaspoon (2 tsp) sherry vinegar for the sauce; set aside the rest for the salad.

3. Cook the ginger-nectarine sauce
  In the same pan used for the pork, if dry, add 1 to 2 teaspoons oil. Warm over medium heat until hot but not smoking. Stir in the shallots, ginger, and half the five-spice powder and cook until fragrant, 1 to 2 minutes. Add the nectarines and cook, stirring occasionally, until starting to soften, 2 to 4 minutes. Remove from the heat. Stir in the 1 teaspoon (2 tsp) sherry vinegar and season to taste with salt, if desired, pepper, and more five-spice powder.
  While the sauce cooks, prepare the salad.

4. Make the kale salad
   - Trim the ends from the celery; thinly slice the celery on the diagonal.

5. Serve
  Transfer the pork to individual plates and top with the ginger-nectarine sauce. Serve with the kale salad.

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Nutrition

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Serving Size: 1 (181g)
Recipe Makes: 2 Servings

Calories: 182
Calories from Fat: 54 (30%)

Amt Per Serving		% DV

	Total Fat 6g	8 %
	Saturated Fat 2.1g	11 %
	Monounsaturated Fat 2.6g
	Polyunsanturated Fat 0.7g
Cholesterol 68mg		21 %
Sodium 323.5mg		11 %
Potassium 694.4mg		18 %
Total Carbohydrate 0.1g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.1g
Protein 30.3g		43 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 182

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