Pork Chop and Fig Salad
with baby kale / havarti / lemon adobo dressing

Name: Pork Chop and Fig Salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 lb Pork chops, boneless; 6 oz Cheese, smoked Havarti, cubed (sub any other smoked cheese or goat cheese); 8 Figs, halved or quartered (sub grapes, using 4x more than listed); 1 Tbsp Oil, cooking; 10 oz Baby kale (sub any type kale, chopped); 1/4 cup Sunflower seeds; 1 Tbsp Lemon juice; 1 Tbsp Vinegar, red wine; 1 tsp Adobo sauce (opt; usually found in a can of chipotles in adobo); 1 tsp Mustard, Dijon; 2 tsp Honey; 1/2 tsp Paprika, smoked; 3 Tbsp Oil, olive

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

Figs are hard to find out of season, so we love to highlight them when the season hits. This simple entree salad lets the flavor and texture of ripe figs really shine.
Smarts: If figs are not in season where you are, halved grapes make an excellent sub.

Ingredients

Metric

Servings:

Pork Chop and Fig Salad:

Pork chops, boneless - 1 lb
Cheese, smoked Havarti - 6 oz , cubed (sub any other smoked cheese or goat cheese)
Figs - 8 , halved or quartered (sub grapes, using 4x more than listed)
Oil, cooking - 1 Tbsp
Baby kale - 10 oz (sub any type kale, chopped)
Sunflower seeds - 1/4 cup

Lemon Adobo Dressing:

Lemon juice - 1 Tbsp
Vinegar, red wine - 1 Tbsp
Adobo sauce - 1 tsp (opt; usually found in a can of chipotles in adobo)
Mustard, Dijon - 1 tsp
Honey - 2 tsp
Paprika, smoked - 1/2 tsp
Oil, olive - 3 Tbsp

Prep

Make dressing - Whisk together lemon juice, vinegar, adobo sauce, mustard, honey, and paprika. Add olive oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)
Pork chops - Season with some salt and pepper and tenderize with a fork. (Can be done 1 day ahead)
Cheese / Figs - Cube cheese. Slice figs in half or in quarters (if using larger figs).

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Make

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 and cover. Let rest for 5 minutes.
While pork rests, gently toss together kale, cheese, figs, and sunflower seeds with about half of the dressing.
Slice pork and serve on top of salad. Add additional dressing over top. Enjoy!

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Pork Chop and Fig Salad with baby kale / havarti / lemon adobo dressing