Name: Seared Pork Chop & Sautéed Plums with Lemony Arugula-Almond Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: ¾ cup almonds, sliced; 1 ½ (142 g) pkgs baby arugula; 1 ½ lemons; 6 plums; 6 pork chops, bone-in; 2 shallots; black pepper; extra virgin olive oil; honey; salt

Seared Pork Chop & Sautéed Plums with Lemony Arugula-Almond SaladSeared Pork Chop & Sautéed Plums with Lemony Arugula-Almond Salad — a 40-minute dinner recipe with 10 ingredients, serving 6.Ingredients

¾ cup almonds, sliced

1 ½ (142 g) pkgs baby arugula

1 ½ lemons

6 plums

6 pork chops, bone-in

2 shallots

black pepper

extra virgin olive oil

honey

salt

Instructions

Preheat a large skillet over medium heat.

Once the skillet is hot, add almonds and cook, stirring often, until golden and fragrant, about 3 minutes. Transfer to a small bowl and set aside to cool. (Reserve skillet for later use.)

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

Zest and juice lemons into a large bowl.

Peel and mince shallots. Add half to the bowl with the lemon along with oil, salt, and pepper. Whisk to combine the dressing and set aside. (Reserve remaining shallot for later use.)

Return skillet to medium-high heat.

While the skillet heats up, pat the 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. Remove to a clean plate and set aside to rest. (Reserve skillet with drippings for later use.)

Meanwhile, halve plums lengthwise (around the pit); twist halves to separate, then remove and discard pits. Cut each half into ½-inch thick slices.

Return skillet (with drippings) to medium heat. Add reserved shallot, plums, water, honey, salt, and pepper. Cook, stirring occasionally, until plums are tender, about 5 minutes. Remove from heat.

Meanwhile, add arugula and toasted almonds to the bowl with the dressing. Toss to combine the salad.

To serve, divide pork chops and salad between plates. Top pork chops with sautéed plums and enjoy!

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