Name: Pan-Fried Pork Chops with Pear, Arugula & Walnut Salad
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby arugula; 3 pears; 6 pork chops, bone-in; ¾ cup walnuts; balsamic vinegar; black pepper; extra virgin olive oil; honey; salt; virgin coconut oil

Pan-Fried Pork Chops with Pear, Arugula & Walnut SaladPan-Fried Pork Chops with Pear, Arugula & Walnut Salad — a 35-minute dinner recipe with 10 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby arugula

3 pears

6 pork chops, bone-in

¾ cup walnuts

balsamic vinegar

black pepper

extra virgin olive oil

honey

salt

virgin coconut oil

Instructions

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

Preheat a grill pan or regular skillet over medium-high heat.

While the grill pan / skillet heats up, pat the pork chops dry with paper towels and place on a plate; season generously with salt and pepper on both sides.

Once the grill pan / skillet is hot, coat the bottom with coconut oil.

Place the pork chops in the grill pan / skillet and sear until they develop a nice crust, 2 to 3 minutes per side. Then, reduce the heat to medium and cook the chops, flipping occasionally, until they are cooked through (test using a thermometer or cut into a chop with a knife), another 3 to 5 minutes. Once done, transfer the pork to a plate.

Transfer the arugula to a large bowl.

Quarter the pears lengthwise, then cut out the core and stem from each section; cut each section lengthwise into 4 thin wedges and transfer to the bowl with the arugula.

Roughly chop the walnuts and leave on cutting board.

In a small bowl, combine and whisk together olive oil, balsamic vinegar, honey, salt, and pepper.

Drizzle the dressing over the arugula and pears; toss to coat.

To serve, divide the salad between plates and sprinkle with the walnuts; place the pork chops next to the salad. Enjoy!

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