Strawberry Pork Chop With Spinach Salad
Ingredients
- 4 bone-in or boneless pork chops, about 1 inch thick, trimmed
- 1 1/2 teaspoons Diamond Crystal kosher salt, divided; for table salt, use half as much by volume
- 1 teaspoon freshly ground pepper, divided
- 1/4 cup extra-virgin olive oil, divided
- 1 large shallot, half finely chopped and half thinly sliced, divided
- 1 pound strawberries, hulled and coarsely chopped
- 3 tablespoons balsamic vinegar
- 1 teaspoon sugar, optional
- 6 ounces baby spinach
- 1/4 cup fresh basil, thinly sliced or torn
- 1/4 cup toasted pecans, roughly chopped
- 2 ounces goat cheese, crumbled
Instructions
- 1
Pat pork dry with paper towels and sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon pepper. In a 12-inch nonstick or well-seasoned cast iron skillet, heat 1 tablespoon oil over medium-high heat until just smoking. Add pork and cook, flipping every 2 minutes, until well browned and meat registers 135 to 140°F (57 to 50°C) on an instant-read thermometer, 8 to 12 minutes. Transfer to a carving board and let rest while preparing sauce and salad. Do not wipe out pan.
8 min - 2
Add 1 tablespoon oil to remaining fond in skillet and heat over medium-high heat until shimmering. Add the finely chopped shallot, 1/4 teaspoon salt, and 1/4 teaspoon pepper and cook until softened, about 3 minutes. Add strawberries, vinegar, and sugar (if using), and cook, stirring frequently, until berries are softened and mixture is syrupy, about 5 minutes.
- 3
In a large bowl, whisk 1/2 cup of warm cooked strawberry mixture, remaining 2 tablespoons oil, and remaining 1/4 teaspoon salt together. Add spinach, basil, pecans, and the sliced shallot and toss to combine. Top salad with crumbled goat cheese.
- 4
Slice the pork and serve it with salad. Serve remaining strawberry sauce on the side for the pork.
Nutrition
Per serving (based on 4 servings)

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