Thai Salad With Pork

1/3 cup smooth peanut butter
1/3 cup vegetable oil
2 tablespoons fresh lemon juice
2 tablespoons soy sauce
1/2 teaspoon red-pepper flakes
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 cup warm water
Salad:
6 boneless, thin-cut pork chops (about 1-1/2 pounds total)
2 tablespoons soy sauce
1 head iceberg lettuce, shredded
1 large cucumber, peeled, seeded and cut into 1/4-inch-thick slices
1 cup bean sprouts
1 large sweet red pepper, cored, seeded and thinly sliced
3 large scallions, trimmed and thinly sliced
1 can (2.8 ounces) fried onions (optional)

1. Prepare outdoor grill with hot coals, or heat gas grill to hot, or heat oven broiler.

2. Dressing: Whisk together peanut butter, oil, lemon juice, soy sauce, red-pepper flakes, garlic powder and ginger in small bowl until smooth. Slowly whisk in warm water until good dressing consistency. Cover.

3. Salad: Brush both sides of chops with soy sauce.

4. Grill or broil chops 4 minutes. Turn over and cook another 3 to 4 minutes or until internal temperature registers 160 degrees F on instant-read thermometer. Set aside; keep warm.

5. Toss together lettuce, cucumber, sprouts, sweet red pepper and scallions in large bowl. Place on large, deep oval platter. Slice pork very thin; fan out on salad. Top with fried onions, if using. Serve with dressing. Makes 6 servings.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user FAMILY_RECIPES.