Pan-Seared Pork Chops

with cherry tomatoes / spinach salad

Make seasoning mix - Combine Italian seasoning, paprika, garlic powder, salt, and pepper. Store in an airtight container. (Can be done up to 5 days ahead)

Toast almonds - Place a small, nonstick skillet over medium-low heat and add almonds. Toast almonds until lightly browned, stirring frequently to prevent burning. Store in an airtight container. (Can be done up to 5 days ahead)

Make vinaigrette - Whisk together vinegar, mustard, and maple syrup. Slowly add olive oil while whisking. Taste and season with some salt and pepper, if needed. (Can be done up to 5 days ahead)

Season pork - Rub pork chops on all sides with seasoning mix and tenderize with a fork. (Can be done 1 day ahead)

Grapes - Prep as directed.

Heat a grill pan or skillet with cooking oil over medium-high heat. Add pork chops and sear on both sides for 3 minutes. Lower heat to medium. Add tomatoes around the pork chops, cover with a lid or foil, and cook for another 3 to 6 minutes (depending on thickness), until they reach 145F / 63C degrees.

Transfer pork chops to a cutting board. Let rest, covered, for 5 minutes.

While pork chops rest, place spinach, almonds, and grapes in a serving or mixing bowl. Add dressing and toss until salad is dressed to your liking.

Slice pork chops.

Serve pork chops with tomatoes over top and spinach salad on the side. Enjoy!