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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 557 calories
  • 35 min
  • 4 servings

Ingredients

  • 1 (5 oz) pkg baby arugula
  • 1 small pkg fresh basil
  • 2 cloves garlic
  • 1 pint grape tomatoes
  • 2 jalapeño peppers
  • 1 lime
  • 4 pork chops, boneless
  • 2 shallots
  • 1 (16 oz) pkg strawberries
  • balsamic vinegar
  • black pepper
  • extra virgin olive oil
  • honey
  • salt

Instructions

  1. Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)
    • 1 lime
    • 2 jalapeño peppers
    • 1 small pkg fresh basil
    • 1 (16 oz) pkg strawberries
    • 1 pint grape tomatoes
    • 1 (5 oz) pkg baby arugula
  2. Juice lime into a small bowl.
  3. Peel and mince garlic and shallots; add to the bowl with the lime juice along with oil, honey, and salt.
    • 2 cloves garlic
    • 2 shallots
    • 3 tbsp extra virgin olive oil
    • 2 tsp honey
    • ½ tsp salt
  4. Quarter jalapeño peppers lengthwise; seed and remove ribs with a spoon. Mince and add to the bowl. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)
  5. Pick basil leaves off the stems, discard stems, and mince the leaves. Add to the bowl and stir to combine the salsa; set aside.
  6. Preheat a large skillet over medium-high heat.
  7. While the skillet heats up, pat pork chops dry with paper towels and place on a plate; season with salt and pepper on both sides.
    • 4 pork chops, boneless
    • 1 tsp salt
    • ½ tsp black pepper
  8. Once the skillet is hot, add oil and swirl to coat the bottom. Add chops and pan-fry until golden brown and cooked through, 3-4 minutes per side. Transfer chops to a clean plate and loosely cover with aluminum foil.
    • 1 tbsp extra virgin olive oil
  9. Meanwhile, place oil, vinegar, honey, salt, and pepper in a medium bowl. Whisk to combine the dressing.
    • 4 tsp extra virgin olive oil
    • 4 tsp balsamic vinegar
    • 2 tsp honey
    • ½ tsp salt
    • ¼ tsp black pepper
  10. Trim and quarter strawberries lengthwise; add to the bowl with the dressing.
  11. Halve tomatoes; add to the bowl along with the arugula and toss to combine the salad.
  12. To serve, divide pork chops and salad between plates; spoon salsa over the chops and enjoy!

Nutrition per Serving

Calories
557
Fat
38g
Net Carbs
20g
Protein
34g

Cookware

  • aluminum foil
  • chef's knife
  • citrus juicer (optional)
  • colander
  • cutting board
  • garlic press (optional)
  • measuring spoons
  • mixing bowls
  • nonstick skillet
  • stirring spoon
  • tongs
  • whisk or fork