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

Active: 35 min Total: 35 min
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.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Pork Chop and Fig Salad:
  • Pork chops, boneless - 1 lb
  • Avocados - 1 , cubed
  • 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

Nutrition Facts

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Prep

  1. 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)
  2. Pork chops - Season with some salt and pepper and tenderize with a fork. (Can be done 1 day ahead)
  3. Avocados / Figs - Prep as directed.

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Make

  1. 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.
  2. Transfer pork to a cutting board and cover. Let rest for 5 minutes.
  3. While pork rests, gently toss together kale, avocados, figs, and sunflower seeds with about half of the dressing.
  4. Slice pork and serve on top of salad. Add additional dressing over top. Enjoy!

Nutrition Facts

Amount Per Serving
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