Herb Pork Chopswith Italian green salad
Rub pork chops with a savory herb mix of spices to give them an easy infusion of flavor. Serve with a fresh Italian-inspired salad on the side.
- Shallots - 1 clove, diced
- Vinegar, balsamic - 1 1/2 Tbsp
- Mustard, Dijon - 3 tsp
- Oil, olive - 4 Tbsp
- Italian seasoning - 1 tsp
- Basil, dried - 1 tsp
- Salt - 1 tsp
- Mustard, dried (opt) - 1/2 tsp
- Black pepper - 1/2 tsp
- Pork chops, boneless or bone-in - 4
- Oil, cooking - 2 Tbsp
- Olives, Kalamata, pitted - 1/4 cup, sliced (sub any olives)
- Tomatoes, cherry or grape - 1 cup, halved
- Avocados - 1, cubed
- Mixed greens - 6 oz
- Shallots / Olives - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Make vinaigrette - (Skip if made ahead for Monday.) Whisk together shallots, vinegar, and mustard. Add olive oil while whisking. (Can be done up to 5 days ahead)
- Tomatoes - Halve tomatoes. (Can be done up to 3 days ahead)
- Pork chops - Combine Italian seasoning, dried basil, salt, dried mustard, and pepper. Rub on all sides of pork chops. Tenderize with a fork. (Can be done 1 day ahead)
- Avocados - Cube avocados.
- Heat a skillet with cooking oil over medium-high heat. Add pork chops and sear on each side for ~3 minutes. For thin pork chops, this should be enough heat to cook them through. If you’re using thicker pork chops, lower heat and cover with a piece of foil until pork reaches 145F / 63C degrees.
- Transfer pork to a cutting board. Cover and let rest for 5 minutes.
- Toss mixed greens with avocados, olives, tomatoes, and some of the vinaigrette. Add additional vinaigrette until salad is dressed to your liking.
- Serve pork with salad on the side. Enjoy!
This meal has 51 reviews
Simple and delicious, wish we could post photos in the comments of this as my 10 mo old thoroughly enjoyed eating this with her hands. In response to one of the comments above I didn't put the full amount of gf ravioli in and the ratio was on the hearty soup side.
It's really not a soup. The pasta to liquid ratio really just makes this a pasta dish with a soupy sauce. I enjoyed the flavor and it was not bad at all, but don't go in expecting "soup" unless you make modifications.
I used an immersion blender to purée the soup before I added the tortellini. Adults and kids loved it!
Very different from my usual tomato soup. I liked the difference! I guess this will become a staple.
Simple and tasty. Served with garlic bread.
Easy and yummy.