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.
- 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
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.
Omit the almonds or use sunflower or pumpkin seeds in their place.
Swap in some raw carrots for the apple slices for some crunch.