Curried pork and black-eyed pea salad
7
Points®
Total time: 20 min • Prep: 5 min • Cook: 15 min • Serves: 2 • Difficulty: Easy
A new take on a classic salad.
Ingredients
Uncooked pork loin
6 oz, chops, center-cut
Black pepper
1 tsp
Table salt
¼ tsp
Mango chutney
2 Tbsp
Fresh lime juice
2 Tbsp
Curry powder
½ tsp
Canned black eyed peas
½ cup(s), drained and rinsed
Celery
1 cup(s), chopped, diced
Red onion
¼ cup(s), chopped
Sliced almonds (unsalted, no oil or sugar added)
2 Tbsp
Instructions
1
1. Spray a nonstick grill pan with nonstick spray, then heat to smoking over medium-high heat. Season pork with pepper and salt; add chops to grill pan and cook about 5 minutes, until done, turning once. Transfer to a cutting board, cool 10 minutes and cut into 1/2-inch bits. 2. Whisk chutney, lime juice and curry powder in a big bowl until well blended. Add pork, celery, black-eyed peas and onion. Toss to coat and top with sliced almonds. Divide between 2 plates to serve.
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