Name: Arugula Salad with Pork, Spicy Charred Pineapple, Avocado & Feta
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ avocados; 3 (142 g) pkg baby arugula; 1 ½ (113 g) pkg crumbled feta cheese; 3 jalapeño peppers; 1 ½ small pineapples; 6 pork chops, boneless; 1 ½ medium red onions; black pepper; extra virgin olive oil; honey; salt; white wine vinegar

Arugula Salad with Pork, Spicy Charred Pineapple, Avocado & FetaArugula Salad with Pork, Spicy Charred Pineapple, Avocado & Feta — a 40-minute dinner recipe with 12 ingredients, serving 6.Ingredients

1 ½ avocados

3 (142 g) pkg baby arugula

1 ½ (113 g) pkg crumbled feta cheese

3 jalapeño peppers

1 ½ small pineapples

6 pork chops, boneless

1 ½ medium red onions

black pepper

extra virgin olive oil

honey

salt

white wine vinegar

Instructions

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

Preheat oven to broil on high and position rack in the upper third of the oven. Line a large baking sheet pan with aluminum foil.

Cut off skin from each pineapple; quarter, core, and medium dice. Transfer to the baking sheet; drizzle with oil, toss to combine, and spread out in a single layer.

Thinly slice jalapeños into rounds and sprinkle on top of the pineapple. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Place baking sheet in the oven and broil until the pineapple is golden and slightly charred, 8-10 minutes.

Meanwhile, place vinegar, honey, and salt in a large bowl; stir to combine the pickling liquid.

Peel, halve, and slice onions into thin half-moons; add to the bowl with the pickling liquid. Stir to combine and set aside.

When the pineapple is done, remove from oven. Carefully remove broiled pineapple from the baking sheet by lifting the corners of the foil and transferring the whole sheet to a flat surface.

Pat the pork chops dry with paper towels and place on the baking sheet; season with salt and pepper on both sides.

Place baking sheet in the oven and broil the chops, flipping once, until golden brown and cooked through, about 10 minutes. Remove from oven and let rest for 5 minutes.

While the chops are broiling, add oil, additional salt, and pepper to the bowl with the pickled onions. Stir to combine.

Right before serving, halve and pit avocados; scoop out with a spoon and small dice the flesh. Add to the bowl with the onions along with the pineapple, jalapeño, arugula, and feta. Gently toss to combine the salad.

Thinly slice chops.

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

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