Chili-Ginger Kunekune Pork Chop Salad
September 15, 2026 • 0 comments
Chili-ginger Kunekune pork chops crown a crisp kale and cabbage salad with roasted pepper, scallions, sunflower seeds, and a bright homemade ginger-lime dressing.
- Prep Time:
- Cook Time:
- Servings: 2
Ingredients
- (2 (5–6 ounce) chops) Kunekune pork chops
- (1) red bell pepper
- (4 ounces) lacinato kale
- (5 ounces) shredded cabbage and carrots
- (2) scallions
- (2 tablespoons) sunflower seeds
- (1 tablespoon, grated) fresh ginger
- (1) lime
- (3 tablespoons) mayonnaise
- (3 tablespoons) olive oil
Directions
Chili-Ginger Kunekune Pork Chop Salad
This colorful entrée salad balances savory, juicy pork with hearty greens, sweet roasted pepper, and a lively ginger-lime dressing.
Ingredients
Use the ingredient list below for precise quantities.
Instructions
- Heat oven to 425°F. Slice the bell pepper, toss with oil, salt, and pepper, and roast until tender, 12–15 minutes.
- Whisk grated ginger, lime juice, olive oil, a pinch of sugar, salt, and pepper. Stir half into mayonnaise for a creamy drizzle.
- Pat pork chops dry; season with ginger, chili flakes, salt, and pepper. Sear over medium-high heat until browned and 145°F inside. Rest 5 minutes.
- Massage kale with a spoonful of dressing. Add cabbage, carrots, scallions, and remaining dressing.
- Slice pork and arrange over salad with roasted pepper. Finish with creamy ginger-lime sauce and sunflower seeds.
Why It Works
Massaging kale softens its texture, while acid and ginger cut through the richness of Kunekune pork.
Tips
- Adjust chili to taste.
- Rest chops before slicing.
- Toast sunflower seeds for deeper flavor.
Serving Suggestions
Serve as a complete lunch or light supper.
FAQ
Can I use another green? Romaine or baby spinach works, though neither needs massaging.
Can the dressing be made ahead? Yes, refrigerate up to three days.
