Pork Chop Salad with Strawberries and Almonds

Name: Pork Chop Salad with Strawberries and Almonds
Total time: 1800 s
Yield: 4 servings
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

Pork

10Ingredients

┅Calories

30Minutes

Description

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

servings:

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)

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Directions

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.
While almonds are toasting, in a small bowl, combine oil, vinegar, shallot, honey, and salt and pepper to taste. Set aside.
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.
Meanwhile, in a large bowl, combine almonds, arugula, strawberries, and dressing to taste. Arrange salad on plates.
Thinly slice pork and arrange on top of salads. Drizzle with any remaining dressing and serve.

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