All this refreshing salad needs to accompany it is a hunk of good bread or some nice breadsticks. To enjoy it year-round, use other fruits in season—for example, apples or pears in the fall, and oranges in the winter and spring. It’s also nice with a sprinkle of crumbled blue or goat cheese. Recipe courtesy of Jill Krause, Baby Rabies

Ingredients

  • 1 pound boneless ribeye (rib) pork chops (OR New York pork chops, about 3/4-inch thick)
  • 1/3 cup almonds (sliced)
  • 1/4 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 shallots (minced)
  • 2 teaspoons honey
  • salt
  • pepper
  • 5 ounces arugula (loosely packed, about 15 cups)
  • 4 ounces strawberries (sliced, about 3/4 cup)

Directions

  1. In a small skillet over medium heat, toast almonds, stirring occasionally, until browned, 3 to 5 minutes. Transfer to a plate and set aside to cool.
  2. While almonds are toasting, in a small bowl, combine oil, vinegar, shallot, honey, and salt and pepper to taste. Set aside.
  3. Prepare a grill to medium-high heat and lightly oil the grate. Season pork with salt and pepper and grill until internal temperature reaches 145 degrees F, about 4 minutes per side. Remove chops from grill and let rest 3 minutes.
  4. Meanwhile, in a large bowl, combine almonds, arugula, strawberries, and dressing to taste. Arrange salad on plates.
  5. Thinly slice pork and arrange on top of salads. Drizzle with any remaining dressing and serve.
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