This salad has the perfect balance of flavors for fall with peppery arugula, sweet apples, and the umami-flavor from TRIFECTA Spice Blend-seasoned pork chops.
Ingredients
- 1 tablespoon cooking fat
- 2 (1-inch-thick) bone-in pork chops (6 to 8 ounces each)
- 1 tablespoon TRIFECTA Spice Blend
- 4 cups arugula
- 1 green apple, sliced into half moons
- 2 tablespoons almonds
- 2 tablespoons crumbled blue cheese or goat cheese (optional)
- 1/2 cup Italian Dressing
Instructions
Preheat the oven to 400°F if you’ll be using a grill pan or want to finish the chops in the oven.
Preheat a grill or grill pan to medium-high heat, then brush with the cooking fat. Season the pork chops liberally on both sides with the spice blends, then cook on the hot grill for 3 minutes per side, or until grill marks appear. (If the pork chops are less than an inch thick, cook for 2 minutes per side.)
If using a grill pan, transfer the pan to the oven and continue cooking for 4 to 8 minutes, until the chops reach an internal temperature of 145°F.
If using a grill, move the chops to a higher rack or lower-temperature area of the grill and cook until they’re cooked through, about 3 to 5 minutes. Alternatively, you can transfer the chops from the grill to an oven-safe pan and bake them to finish cooking, following the instructions above for the grill pan.
Place the arugula in a large serving bowl and top with the pork chop, apple slices, almonds, and cheese, if using. Toss or top with the dressing before serving.
Notes
NUT-FREE?
Omit the almonds or use sunflower or pumpkin seeds in their place.
LOW-FODMAP?
Swap in some raw carrots for the apple slices for some crunch.