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Pan-Fried Pork Salad with Pickled Carrots and Radishes

September 2009
Pan-Fried Pork Salad with Pickled Carrots and Radishes

by 2 people

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Satisfy your family's appetite with dinners for 10 bucks or less.

Makes: 4 servings

Prep: 15 mins

Cook: 10 mins

  • 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 jalapeno chile, finely chopped
  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 jalapeno into the pork salad; season with salt and pepper.