Pork Chop Salad

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.

Serves 2


  • 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


  1. Split the spinach in half, between 2 plates
  2. Divide the cucumber slices and layer them over the spinach
  3. Divide the cherry tomatoes between the 2 plates
  4. Divide the peppers and sprinkle over the spinach
  5. Blot the pork chop dry with a paper towel
  6. Salt and pepper the pork chop and rub the cornstarch on both sides of the chop (this will give it a really nice crust)
  7. Pre-heat oven to 425 degrees F
  8. Heat vegetable oil in the cast iron skillet over medium high heat until the oil is starting to smoke.
  9. Put the pork chop in the oil and cook on one side for 4 to 5 minutes. The side will be nice and brown


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