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Lip-Smack Salad

PorkStove-TopDiner-Style

Time: 30 minutes

Yield: 4 servings

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About

The idea of craving a salad sounded kind of bogus to us, that is until we stumbled upon this Lip-Smack Salad! Just thinking about it makes us drool. The way the fresh greens create the greatest foundation for the juicy strawberries, tender pork, and creamy goat cheese is really quite incredible. The part that actually makes our new craving make the most sense is the blend of balsamic and Dijon mustard that everything gets tossed in... it's just pure perfection. So, it's not strange for us to get a hankering for Lip-Smack Salad on the weekly! We're all about that salad life now!

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Ingredients

  • For the pork chops:
  • 2 teaspoons ground coriander
  • 1 teaspoon ground ginger
  • 1 tablespoon light brown sugar, packed
  • 4 pork loin chops, boneless, pounded to 1-inch thickness
  • 1/2 teaspoon kosher salt
  • black pepper, to taste
  • 2 tablespoons olive oil
  • For the dressing:
  • 2 teaspoons Dijon mustard
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons light brown sugar, packed
  • 1/2 teaspoon kosher salt
  • black pepper, to taste
  • 4 tablespoons olive oil
  • For the salad:
  • 2 cups strawberries, hulled and quartered
  • 1 (5-ounce) package mixed greens
  • 1 (4-ounce) log goat cheese, crumbled
  • 1/3 cup fresh chives, chopped

Directions

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -In a small bowl, add the coriander, the ginger, and 1 tablespoon of the brown sugar and stir to combine.

Step 3 -Season the pork chops with 1/2 teaspoon of the salt and the pepper, then rub them evenly with the spice mixture.

Step 4 -In a large, cast-iron skillet over medium-high heat, heat 2 tablespoons of the olive oil.

Step 5 -Add the seasoned pork chops to the heated oil and cook until they are browned, about 1-2 minutes per side.

Step 6 -Transfer the skillet to the oven and roast the pork chops until they are just cooked through and reach an internal temperature of 145 degrees F, about 10 minutes.

Step 7 -Transfer the cooked pork chops to a cutting board to rest, about 5 minutes.

Step 8 -In a large bowl, add the Dijon mustard, the balsamic vinegar, the remaining brown sugar, the remaining salt, and the pepper and whisk to combine.

Step 9 -Gradually whisk the remaining olive oil into the dressing mixture until it is smooth.

Step 10 -Add the strawberries to the dressing and toss to coat.

Step 11 -Add the mixed greens to the dressed strawberries and toss to coat.

Step 12 -Slice the pork chops and layer them on top of the salad. Sprinkle with the goat cheese and the chives.

Step 13 -Serve.

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