Sweet apricots, fresh mixed greens, and creamy feta pair perfectly with a spice-and-ginger-rubbed boneless pork chop. Ready in 15 minutes with minimal prep work, it makes seasonal summer cooking a breeze.
Why this recipe works:
- The salad dressing is mixed in the serving bowl, removing the need to dirty a mixing bowl.
- Tossing the salad while the pork rests ensures both juicy meat and salad greens that haven't wilted from being dressed for too long.
Note: I treat my basil leaves like lettuce leaves in salads and toss them in whole, but feel free to chop them if you find whole leaves to be too strong of a flavor.
- Yield:Serves 4
- Active time: 15 minutes
- Total time:15 minutes
- 4 boneless center-cut pork chops, about 1 1/2 pounds total
- Kosher salt and freshly ground black pepper
- 1 teaspoon freshly grated ginger
- 1/2 tablespoon ground cumin
- 1 teaspoon dried red chile flakes
- 4 tablespoons extra-virgin olive oil, divided
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh juice from 1 lemon
- 5 cups mixed greens or arugula
- 4 large apricots, pitted and sliced
- 1/2 cup packed fresh basil leaves
- 1/2 cup crumbled feta
Season pork with salt, pepper, cumin, and chile flakes. Heat 2 tablespoons oil in a 12-inch skillet over medium-high heat until lightly smoking. Add chops and cook until browned on the bottom, about 5 minutes. Flip and cook until pork is just cooked through, about 3 minutes longer. Let rest 5 minutes.
In a large serving bowl, mix the remaining 2 tablespoons oil with Dijon and lemon juice and season with salt and pepper. Add greens, apricots, basil, and feta and toss well. Set pork chops on top of salad and serve.