Spicy Pork Chop Salad
Pork chops get seasoned with a spicy dry rub and placed on a colorful bed of greens and veggies. Healthy and incredibly delicious!
Hey there, how’s your weekend? We don’t have any official plans except to spend as much time as possible outside – it’s been insanely beautiful here, like 80 degrees. This winter has been the first time in my life that the month of February hasn’t sucked completely, and I still don’t quite believe it. Still half expecting to wake up tomorrow to freezing rain and grey skies. But there are baby leaves and little flowers on the trees so it’s official! Spring is almost upon us and I am so ready.
We made this salad with pork chops a few nights ago and it was too good not to share! This was totally Marc’s creation – I would have never thought to put pork chops on salad. I actually wouldn’t touch pork chops until recently – too many dry flavorless ones in my youth – but these are a far cry from dry or flavorless!
The winning touch on the salad though is the garlic croutons. It’s a little extra work but so worth it. When I was younger, my mom would make these croutons – literally just cut up bread drenched in oil and salt and garlic powder – and they were always a hit. I had one aunt in particular who loved them so much that we would make an extra batch so she could have her own bowl! I’ve had to change the “recipe” slightly (gluten free bread, garlic-infused olive oil), but they’re just as good!
Don’t be intimidated by the long-ish list of ingredients – seriously I just threw in whatever I had in the fridge / cabinets. Feel free to switch out for whatever you have on hand! Enjoy!
Spicy Pork Chop Salad
- Salt & pepper
- Chipotle chile flakes or red pepper flakes
- Chili powder
- Dash cayenne
- 2 pieces gluten free bread
- Garlic infused olive oil or 2 tbl olive oil + 2 heads of garlic
- ½ medium zucchini sliced
- ½ medium yellow squash sliced
- Dried oregano, rosemary, thyme
- Salt & pepper
- Olive oil
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar red wine would also work
- Dash lemon juice
- Dash maple syrup
- Small squirt mustard check for no garlic or onion
- Salt + pepper
- Lettuce (I used baby spinach, kale & chard)
- ½ Avocado cut into cubes
- Grated carrots
- Shredded parmesan cheese
- To make the garlic infused olive oil: smash 2 heads of garlic with the flat side of a knife. Remove husk and place in a small jar; cover with olive oil.
- Heat a skillet over medium heat. (I highly recommend you use a cast iron!) Pound pork chops with your fist until it flattens slightly (this tenderizes the meat). Season with salt & pepper and rub seasonings all over. Cook, covered, in the skillet until the bottom and sides have turned white. Flip the chops and cook for 3-4 minutes more, depending on the thickness of the cut you have. Remove from skillet and slice into strips.
- Meanwhile, heat a small skillet to medium high heat. Coat bottom with garlic infused olive oil and place a piece of bread in. Cook, turning frequently and adding more oil as needed, until bread is lightly toasted. (Be careful! Gluten free bread goes from not toasted to burnt very quickly!) Remove to cool and top with salt.
- In another skillet (or the same one as the pork), cook zucchini & squash over medium-high heat with oil until soft and slightly toasty. Toss with salt, pepper, & herbs. Remove from skillet and set aside.
- Mix the dressing ingredients in a jar with a lid and shake to combine. Divide lettuce into two bowls and toss with dressing. Top with carrots and squash.
- After pork has cooled slightly, place 3-4 strips in each bowl. Top with walnuts, avocado, croutons, and cheese. Enjoy!
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