This recipe was something I tossed together based on what I had in the fridge. It came out really well, so I am sharing it.
- 1 inch thick boneless pork chop
- 1 teaspoon corn starch
- salt and pepper, to taste
- 1 tablespoon vegetable oil
- 2 to 3 cups of fresh washed spinach, dried
- 1/2 cup of cherry tomatoes, quartered (or at least cut in half)
- 1/2 English cucumber, thinly sliced
- 1/2 orange or yellow bell pepper diced
- extra virgin olive oil
- balsamic vinegar
- Salt and pepper to taste
Cast iron skillet, tongs, paper towels
- Pre-heat oven to 425 degrees F
- Blot the pork chop dry with a paper towel
- Salt and pepper the pork chop. Sprinkle the cornstarch over both sides and rub the cornstarch over the chop. (Cornstarch gives it a really nice crust.)
- Heat vegetable oil in the cast iron skillet over medium high heat until the oil is starting to smoke.
- Put the pork chop in the oil and cook on one side for 4 to 5 minutes. The side will be crispy and brown.
- Flip the pork chop over and put the cast iron skillet into the oven for 10 minutes
- While the pork chop cooks in the oven, divide the spinach in half, between 2 plates
- Divide the cucumber slices and layer them over the spinach
- Divide the diced peppers and sprinkle over the spinach and cucumber slices
- Divide the cherry tomatoes and layer over the pepper dice and cucumber slices
- Drizzle balsamic vinegar and olive oil over the salad, then salt and pepper to taste
- Once the pork chop is done (145 to 150 degrees F), remove from pan and let rest for 3 minutes.
- Thinly slice the pork chop and lay half the slices over the salad on one plate and the other half of the slices over the other plate
You can cook more than one chop. I made two chops and the second chop was part of breakfast the next morning.