Pork Chop Salad with Strawberries and Almonds
Ingredients
- 1 pounds boneless ribeye pork chops, or new york pork chops, 3/4 inch thick
- 1/3 cups sliced almonds
- 1/4 cups olive oil
- 3 tablespoons red wine vinegar
- 1 shallot, minced
- 2 teaspoons honey
- salt, to taste
- pepper, to taste
- 5 ounces arugula, loosely packed(about 15 cups)
- 4 ounces strawberries, sliced(about 3/4 cup)
Cooking 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.
Recipe courtesy of Jill Krause, Baby Rabies