Herb-Rubbed Pork Chops
with mixed greens salad
Pork chops make a classic, elegant protein for a weeknight meal. These get a quick rub of dry herbs and a finish of lemon juice which add lots of flavor with very little effort.
Proteins
Cuisines
Ingredients
Herb-Rubbed Pork Chops:
- Pork chops, bone-in or out - 4 , trimmed
- Italian seasoning - 2 tsp
- Salt - 1 tsp
- Black pepper - 1/2 tsp
- Oil, cooking - 1 Tbsp
- Lemon juice - 2 tsp
Mixed Greens Salad:
- Bell peppers, green - 1 , chopped
- Tomatoes, roma - 4 , chopped
- Vinegar, red or white wine - 1 Tbsp
- Honey - 1 tsp
- Oil, olive - 3 Tbsp
- Walnut halves / pieces - 2 oz
- Mixed greens - 5 oz
Prep
- Bell peppers - Prep as directed. (Can be done up to 5 days ahead)
- Tomatoes - Chop tomatoes. (Can be done 1 day ahead)
- Pork - Tenderize pork chops with a fork. Combine Italian seasoning, salt and black pepper. Rub seasoning on both sides of pork chops. (Can be done 1 day ahead)
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Make
- Heat a skillet or grill pan over medium-high heat. Brush with oil and then place pork chops on heated oil. 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.
- Set pork aside and let rest, covered for ~5 minutes. Finish with a squeeze of lemon juice.
- While pork is resting, make salad. In a large mixing bowl, whisk together vinegar, honey and olive oil. Toss dressing with tomatoes, bell peppers, walnuts and greens.
- Serve pork with salad on the side. Enjoy!
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