Ginger-Pork Salad

Ingredients

•  3 tablespoons rice vinegar
•  5 tablespoons vegetable oil
•  4 cups finely shredded red cabbage (from 1/2 head)
•  Kosher salt and freshly ground pepper
•  4 boneless pork chops (1/2 inch thick; 1 pound total), patted dry
•  4 cups broccoli florets (12 ounces)
•  4 scallions, thinly sliced, whites and greens separated
•  2 tablespoons minced fresh ginger (from a 2-inch piece)
•  2 mini cucumbers, halved lengthwise and thinly sliced (3/4 cup)
•  1 cup cooked brown rice

Directions

Step 1
In a large heatproof bowl, whisk together vinegar and 3 tablespoons oil. Add cabbage; toss to coat. Season generously with salt. Season pork with salt and pepper. Heat a large skillet over medium-high. Add 1 tablespoon oil and broccoli; season with salt and pepper. Saute 2 minutes. Add 1/4 cup water; cover and cook until broccoli is crisp-tender, 3 minutes. Stir in scallion whites and ginger; cook, stirring, 30 seconds. Transfer to bowl with cabbage.

 Step 2
Add remaining 1 tablespoon oil to skillet over medium-high heat, then pork. Cook, flipping once, until a thermometer inserted in thickest parts registers 140 degrees, 3 to 4 minutes. Transfer to a plate; let cool slightly, then thinly slice. Toss cucumbers and rice with cabbage mixture; season with salt and pepper. Divide among plates; serve with pork and top with scallion greens.