4 boneless pork loin chops (1 lb.)

8 cups torn fresh spinach (10 oz. bag)

1 sweet red or yellow pepper, cut in strips

4 green onions, chopped

2 cups sliced fresh mushrooms

2 cups bean sprouts

Thai Peanut Dressing:

⅓ cup packed fresh cilantro or parsley

¼ cup low sodium soy sauce

3 T. cider vinegar

2 T. packed brown sugar

2 T. sesame oil

2 T. peanut butter

2 T. dry sherry

2 t. chopped fresh gingerroot

2 cloves garlic, quartered

Dash hot pepper sauce

First make dressing: In a blender, combine all ingredients. Purée until smooth. Place chops in a glass dish just big enough to hold in single layer. Remove 2 T. of the dressing. Brush all over chops. Let stand for 30 minutes at room temperature. Place chops on a greased grill over medium-high heat. Cook, turning once, for about 10 minutes or until just a hint of pink remains inside. Cut crosswise into strips. Meanwhile, in large bowl, toss spinach, red or yellow pepper, onions, mushrooms and bean sprouts with all but 1 T. of the remaining dressing. Arrange on plates. Top with pork, drizzling with any accumulated juices and remaining dressing.
Makes 4 servings.

Cook’s note: The peanut dressing is delicious as a condiment on other meats, seafood or vegetables or as a salad dressing.