Parmesan Pork Chops With Arugula-Fig Salad
Serves: 3
Olin Prosacco
1 January 1970
Based on User reviews:
45
Spice
48
Sweetness
51
Sourness
37
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Cook over medium-low heat until the figs are soft and most of the water has evaporated, about 2 minutes; season with salt and pepper
2
Transfer to a large bowl and add the arugula, fennel, croutons, the remaining 1 tablespoon vegetable oil and the lemon juice; toss
3
Serve with the pork
4
Photograph by Charles Masters
5
Preheat the oven to 400 degrees F and line a baking sheet with foil
6
Season the pork chops with salt and pepper
7
Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat
8
Add the pork chops and sear until golden brown, 2 to 3 minutes per side
9
Transfer to the prepared baking sheet (reserve the skillet)
10
Mix the parmesan, oregano, lemon zest and garlic in a small bowl
11
Sprinkle on the pork chops
12
Bake until just cooked through, about 5 minutes
13
Remove from the oven and let rest 5 minutes
14
Meanwhile, add the figs and 3 tablespoons water to the reserved skillet