Name: Seared Pork Salad with Carrots, Blue Cheese, Pistachios & Balsamic
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 6 medium carrots; 1 ½ (113 g) pkgs crumbled blue cheese; ¾ cup pistachios, unsalted; 6 pork chops, boneless; 3 (142 g) pkgs spring mix (mixed greens); balsamic vinegar; black pepper; Dijon mustard; extra virgin olive oil; salt

Seared Pork Salad with Carrots, Blue Cheese, Pistachios & BalsamicSeared Pork Salad with Carrots, Blue Cheese, Pistachios & Balsamic — a 35-minute dinner recipe with 10 ingredients, serving 6.Ingredients

6 medium carrots

1 ½ (113 g) pkgs crumbled blue cheese

¾ cup pistachios, unsalted

6 pork chops, boneless

3 (142 g) pkgs spring mix (mixed greens)

balsamic vinegar

black pepper

Dijon mustard

extra virgin olive oil

salt

Instructions

Preheat a large skillet over medium-high heat.

While the skillet heats up, pat the pork chops dry with paper towels and place on a plate. 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 pork chops and pan-fry until golden and cooked through, 4-5 minutes per side. Transfer to a clean plate.

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

Wash, dry, peel, and trim carrots; run the peeler along each carrot to make long, noodle-like strips. Add to the bowl with the dressing.

Wash and dry the mixed greens (skip this step if they came pre-washed). Add to the bowl.

Roughly chop pistachios. Add to the bowl, along with the blue cheese, and toss to combine the salad.

Thinly slice pork chops.

To serve, divide salad between plates or bowls. Top with pork and enjoy!

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