Name: Pork Chop, Dijon Roasted Cabbage & Arugula-Pear Salad with Blue Cheese
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby arugula; 1 ½ (113 g) pkg crumbled blue cheese; 3 pears; 6 pork chops, boneless; 1 ½ small heads red cabbage; 1 ½ medium red onions; ⅓ cup walnuts; apple cider vinegar; black pepper; Dijon mustard; extra virgin olive oil; honey; salt

Pork Chop, Dijon Roasted Cabbage & Arugula-Pear Salad with Blue CheesePork Chop, Dijon Roasted Cabbage & Arugula-Pear Salad with Blue Cheese — a 40-minute dinner recipe with 13 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby arugula

1 ½ (113 g) pkg crumbled blue cheese

3 pears

6 pork chops, boneless

1 ½ small heads red cabbage

1 ½ medium red onions

⅓ cup walnuts

apple cider vinegar

black pepper

Dijon mustard

extra virgin olive oil

honey

salt

Instructions

Preheat oven to 230°C (450°F).

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

Place Dijon, oil, water, honey, salt, and pepper in a large bowl; whisk to combine the Dijon sauce.

Halve each cabbage lengthwise and cut out the cores; slice crosswise into 1-inch thick wedges. Divide between two baking sheet pans, then drizzle both sides of the cabbage with Dijon sauce. (Reserve bowl for later use.)

Place baking sheets in the oven and roast, gently flipping cabbage halfway through, until tender and golden around the edges, 20-25 minutes. Remove from oven.

Meanwhile, preheat a large skillet over medium-high heat.

While the skillet heats up, pat pork chops dry with paper towels. Place on a plate and season both sides with salt and pepper.

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. Remove to a clean plate, loosely cover with aluminum foil, and set aside.

While the chops are cooking, place oil, vinegar, Dijon, and salt in the reserved bowl; whisk to combine the dressing.

Peel, halve, and slice onions into thin half-moons; add to the bowl with the dressing and toss to combine.

Quarter, core, and thinly slice pears; add to the bowl.

Roughly chop walnuts and add to the bowl.

Just before serving, add arugula and blue cheese to the bowl; toss to combine the salad.

To serve, divide roasted cabbage, chops, and salad between plates. Enjoy!

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