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Grilled Pork Salad with Sweet Soy and Orange Dressing

Oxmoor House
Prep time 5 mins
Cook time 8 mins
Other time 3 mins

4 servings (serving size: 1 1/2 cups cabbage, 3 ounces pork, 1/2 orange, 2 tablespoons green onions, about 1 1/2 tablespoons dressing, and 1 tablespoon almonds)

Be sure to grate the rind from the oranges before you peel and section them for the salad. You'll use the rind in the dressing and the sections in the salad.


  • Sweet Soy and Orange Dressing, divided
  • 3 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
  • 1/2 teaspoon coarsely ground black pepper
  • Cooking spray
  • 6 cups thinly sliced napa (Chinese) cabbage
  • 1/2 cup chopped green onions
  • 1/4 cup sliced almonds, toasted

Nutrition Information

  • calories 299
  • caloriesfromfat 0.0 %
  • fat 16.5 g
  • satfat 3.7 g
  • monofat 8.8 g
  • polyfat 3 g
  • protein 19.6 g
  • carbohydrate 18.7 g
  • fiber 3 g
  • cholesterol 44 mg
  • iron 1.3 mg
  • sodium 876 mg
  • calcium 133 mg

How to Make It

  1. Prepare grill.

  2. Prepare Sweet Soy and Orange Dressing. Reserve 1/4 cup dressing; set remaining dressing aside.

  3. Sprinkle both sides of pork with pepper. Place pork on a grill rack coated with cooking spray. Cook 4 minutes on each side, basting with reserved 1/4 cup dressing. Cover and let pork stand 3 minutes; cut into thin slices.

  4. Divide cabbage evenly among 4 plates. Top evenly with pork slices, orange sections (reserved from Sweet Soy and Orange Dressing), and green onions. Drizzle salads evenly with remaining dressing, and sprinkle evenly with almonds.

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