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Description
Serve this satisfying salad with a crusty roll or a small pile of tortilla chips. To vary the recipe, change the greens to spinach, arugula, or romaine. Add sliced red onion, black olives, or shredded carrots. You can even grill or pan-sear the pork chops instead of broiling.
Ingredients
US|METRIC
4 SERVINGS
- 1 lb. boneless pork chops (about 1-inch thick,trimmed)
- 6 oz. greens (spring mix, 12 cups lightly packed)
- 1 1/2 cups cherry tomatoes (halved)
- 6 oz. soft cheese (like queso fresco, goat or fresh mozzarella, cut into 1/2-inch dice)
- nonstick cooking spray
- 1/4 cup olive oil
- 3 Tbsp. red wine vinegar
- 15 sprigs leaf parsley (flat-)
- 3 sprigs fresh oregano leaves
- 1/2 chipotle chile in adobo sauce
- salt
- black pepper
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Directions
- In a food processor, combine olive oil, vinegar, parsley, oregano leaves, and chipotle and puree. Season with salt and pepper and set aside.
- Preheat a broiler and arrange a rack 6 inches from the heat. Line a rimmed baking sheet with foil and spray with cooking oil.
- Place pork on the baking sheet and sprinkle both sides with salt and pepper. Broil until internal temperature reaches 145 degrees F, 5 to 6 minutes per side. Remove pork from broiler and let rest 5 minutes.
- Meanwhile, in a large bowl, combine greens, cherry tomatoes, cheese, and chimichurri dressing to taste. Arrange salad on plates or a platter.
- Cut chops into 1/4-inch slices. Arrange on top of salad, drizzle with additional dressing, and serve.
NutritionView More
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450Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories450Calories from Fat280 |
| % DAILY VALUE |
| Total Fat31g48% |
| Saturated Fat11g55% |
| Trans Fat |
| Cholesterol95mg32% |
| Sodium500mg21% |
| Potassium830mg24% |
| Protein35g |
| Calories from Fat280 |
| % DAILY VALUE |
| Total Carbohydrate8g3% |
| Dietary Fiber3g12% |
| Sugars3g |
| Vitamin A25% |
| Vitamin C45% |
| Calcium15% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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