Serves 4
15 min
Gingery Pork Chops With Apricot and Feta Salad
Recipe GLPR70a10c048c34fc
Pan-seared boneless pork chops seasoned with fresh ginger, cumin, and red chile flakes, served alongside a fresh salad of mixed greens, sliced apricots, crisp basil, and tangy crumbled feta cheese. A quick, flavorful Mediterranean-inspired main course ready in just 15 minutes.
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Ingredients
4 Boneless center-cut pork chops
Kosher salt
Freshly ground black pepper
1 teaspoon Freshly grated ginger
½ tablespoon Ground cumin
1 teaspoon Dried red chile flakes
4 tablespoon Extra-virgin olive oil, divided
1 tablespoon Dijon mustard
2 tablespoon Fresh lemon juice
5 cup Mixed greens or arugula
4 large Fresh apricots, pitted and sliced
½ cup Packed fresh basil leaves
½ cup Crumbled feta cheese
Directions
Pat the pork chops dry with paper towels. Combine the ginger, cumin, and red chile flakes in a small bowl.
Season both sides of each pork chop generously with kosher salt and freshly ground black pepper, then rub evenly with the ginger-cumin mixture.
Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Once shimmering, place the pork chops in the pan and cook for 4-5 minutes on the first side without moving them.
Flip the pork chops and cook for another 4-5 minutes on the second side until the internal temperature reaches 145°F and the meat is cooked through. Transfer to a plate.
In a small bowl, whisk together the Dijon mustard, lemon juice, and the remaining 1 tablespoon of olive oil to create a vinaigrette.
In a large serving bowl, combine the mixed greens, sliced apricots, fresh basil leaves, and crumbled feta cheese.
Drizzle the mustard-lemon vinaigrette over the salad and toss gently to coat evenly.
Divide the salad among four plates and place one cooked pork chop on each plate. Serve immediately while the pork is still warm.
