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Pan-Fried Pork Salad with Pickled Carrots and Radishes

September 2009

Pan-Fried Pork Salad with Pickled Carrots and Radishes

Dan Roberts enlarge

By: Susan H. Gordon
From: $10 Spot » Part of this menu: Creamed Spinach-and-Ham Broilers and more! »
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  • 4 Servings
  • Prep 15 min
  • Cook 10 min

Ingredients:

  • 2 large carrots, coarsely shredded
  • 1 bunch radishes, coarsely shredded
  • 3 tablespoons white vinegar
  • 2 teaspoons sugar
  • Salt and pepper
  • 1 1/2 pounds pork loin chops, cut into 1/4-inch-thick strips
  • 3 tablespoons extra-virgin olive oil
  • 1/3 baguette, cut into 1/2-inch cubes (about 3 cups)
  • 1/4 cup cilantro leaves
  • 1 small jalapeño chile, finely chopped

Directions:

  1. In a bowl, combine the carrots, radishes, vinegar, sugar and 1/4 teaspoon salt.

  2. Season the pork with salt and pepper. In a large skillet, heat half of the olive oil over medium-high heat. Add half of the pork and cook, turning, until crisp, 3 to 4 minutes. Transfer the pork to the carrot mixture along with any pan juices. Repeat with the remaining olive oil and pork. Add 2 tablespoons water to the skillet, scraping up any browned bits; add to the salad.

  3. Stir the bread cubes, cilantro and jalapeño into the pork salad; season with salt and pepper.

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