Thai Pork Salad

Charring half the cabbage in a dry skillet lends a subtle char that contrasts nicely with the fresh crunch of the raw leaves.

Ingredients

• 4 boneless pork chops, each 1/2 inch thick, patted dry 
• Kosher salt and freshly ground pepper
• 1 head napa cabbage (about 1 1/2 pounds), halved lengthwise
• 2 tablespoons safflower oil
• 1/2 small red onion, thinly sliced lengthwise (2/3 cup)
• 1/4 cup fresh lime juice (from 2 limes)
• 2 tablespoons fish sauce, such as nam pla
• 1 serrano or red finger chile, finely chopped (2 tablespoons)
• 2 teaspoons packed light-brown sugar
• 1 English cucumber, peeled, halved lengthwise, and chopped
• Fresh mint leaves and chopped peanuts, for serving

Directions
Step 1
Season pork with salt and pepper. Heat a large skillet (preferably cast iron) over high 5 minutes. Add half of cabbage, cut-side down; cook, flipping once, until charred, 3 to 4 minutes. Transfer to a plate. Add 1 tablespoon oil to skillet, then pork; cook, flipping once, until a thermometer inserted into thickest parts registers 140 degrees, 2 to 3 minutes. Transfer pork to a plate; let cool slightly, then thinly slice.

Step 2
In a large bowl, whisk together onion, lime juice, fish sauce, chile, sugar, and remaining 1 tablespoon oil. Chop raw and charred cabbage into bite-size pieces; add to bowl along with cucumber and toss to combine. Season with salt and pepper. Divide among plates. Top with pork, mint, and peanuts; serve.