3 boneless pork chops, about 1.5" thick
1/2 tbsp. canola oil
Spring Mix salad blend
Cooked Orzo or Rice, 1/2 c. per person
1/2 Small white onion, divided.
Spice Blend: 1/2 tbsp. dried basil, 1/2 tsp. garlic powder, 1/2 tsp. onion powder, 1/4 tsp. salt
1 Roma tomato
1/2 tsp. dried basil
1/2 tbsp. olive oil
1/4 tsp. salt
3 garlic cloves, minced
Add canola oil to pan, and turn on medium-high heat. Meanwhile, sprinkle spice blend on pork chops (as much or as little as you like) and rub in. When oil is hot, add pork to pan, spiced side down.
Dice half of divided onion and roma tomato and place in a bowl. Add basil, olive oil, salt, and minced garlic. Mix well and set aside.
After 5-7 minutes, or when nicely browned, flip over pork chops. Slice remaining onion and pan fry with pork. If pan is drying out before pork is cooked, add a little water and cover. Cook until pork reaches 150*F (for more information on internal temperatures of pork, read here) and remove from heat. When onions are nicely carmelized, remove from heat.
To assemble place 1/2-1 c. of salad greens on each plate. Add 1/2 c. of cooked pasta or rice to each plate, layering on top of greens. Slice pork and arrange on top of pasta, then sprinkle with a few onions. Spoon over bruschetta, and garnish with fresh basil, if desired.
Recipe Development by Stacy Westman, The Meals Maven.
Many-hatted wife and mom: cook, chauffeur, planner, payer-of-bills, and buyer-of-groceries, among others.