Name: Pork Chop with Jalapeño Basil Salsa & Strawberry-Tomato Arugula Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby arugula; 1 ½ small pkgs fresh basil; 3 cloves garlic; 1 ½ small pkgs grape tomatoes; 3 jalapeño peppers; 1 ½ limes; 6 pork chops, boneless; ½ medium red onion; 1 ½ (454 g) pkgs strawberries; balsamic vinegar; black pepper; extra virgin olive oil; honey; salt

Pork Chop with Jalapeño Basil Salsa & Strawberry-Tomato Arugula SaladPork Chop with Jalapeño Basil Salsa & Strawberry-Tomato Arugula Salad — a 40-minute dinner recipe with 14 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby arugula

1 ½ small pkgs fresh basil

3 cloves garlic

1 ½ small pkgs grape tomatoes

3 jalapeño peppers

1 ½ limes

6 pork chops, boneless

½ medium red onion

1 ½ (454 g) pkgs strawberries

balsamic vinegar

black pepper

extra virgin olive oil

honey

salt

Instructions

Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Juice limes into a medium bowl.

Peel and mince garlic and onion; add to the bowl with the lime juice along with oil, honey, and salt.

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.)

Pick basil leaves off the stems, discard stems, and mince the leaves. Add to the bowl and stir to combine the salsa; set aside.

Preheat a large skillet over medium-high heat.

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.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, 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.

Meanwhile, place oil, vinegar, honey, salt, and pepper in a large bowl. Whisk to combine the dressing.

Trim and quarter strawberries lengthwise; add to the bowl with the dressing.

Halve tomatoes; add to the bowl along with the arugula and toss to combine the salad.

To serve, divide pork chops and salad between plates; spoon salsa over the chops and enjoy!

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