Seared Pork Chops With A Summer Salad

Seared Pork Chops are a wonderful change from the regular summer protein of grilled meats and fish. And what really makes this dish special is the summer salad by it’s side.  This salad is fresh and crisp, and adds a special summer farm to table feel to the dish.  Going to the market really inspired me to create this salad. The fresh corn, fresh fennel, fresh peaches, fresh figs and fresh oregano made the best combination and they complimented the pork chops perfectly.

After searing the pork chops, I made a beautiful yet, simple sauce with stone mustard and apple cider vinegar. This created a lovely tangy sauce and the acid from the vinegar finished off the dish with a real zip.  The salad can be prepared in advance and dressed right before serving it! The potatoes are drizzled olive oil, salt, pepper and a touch of butter and they came out crisp and honestly can taste like they were fresh from the garden.

Don’t hesitate to try this recipe, this pork chop dish is worthy of being part of a celebration or a beautiful BBQ.  You can be make this somewhat in advance which could make your entertaining life easy while wrapping up your summer!

Seared Pork Chop With A Summer Salad

Print Recipe
Serves: 2 Cooking Time: 20 Minutes

Ingredients

  • 1 Pork chops with the bone
  • 1 Bunch of Fennel
  • 2 Ears of Fresh corn
  • 1 Bunch of fresh oregano
  • 2 Large fresh peaches
  • 6 Fresh figs
  • 2 Fresh shallots
  • 1 Box of fingerling potatoes
  • 2 Tablespoons of Olive oil
  • Salt and pepper
  • 2 Tablespoon of ground mustard
  • 1/2 Cup of cider vinegar
  • Lemon

Instructions

1

Season the pork chop with salt and pepper

2

Sear until golden brown and pop into a 350 oven for 15 mins ( this is for a thicker pork chop)

3

Take the corn off the husk and put into a bowl

4

Chop the shallots

5

Thinly slice the fennel

6

Chop the oregano

7

Slice the peaches

8

Cut the figs in half

9

Add them to the corn and refrigerate

10

Potatoes

11

Wash well

12

Place in cooking dish

13

Drizzle with olive oil, sprinkle salt, pepper, and a touch of butter

14

Put in the oven at 350 for 20 mins

15

When the pork chop is done

16

Clean the oil off the pan

17

Place stone mustard and vinegar and whisk

18

Reduce heat to reduce the sauce

19

Add extra water if needed

20

Place the pork chop back in the pan until the sauce is covering the chop

21

Squeeze a lemon on top

22

Plate and serve

23

Add olive oil and balsamic vinegar to the salad and toss

24

Add salt and pepper if needed

25

Place on the pork chop

26

Add the potatoes

27

Garnish with fresh oregano

Notes

I love using lemons and oregano to my pork chops it brings back fond memories of my Yiayia and adds a special flavor to the pork Don't over bake the chop you want it juicy not dry Don't disregard the fronds on the fennel, they are beautiful in this salad and will add tons of flavor. Also they can be used as a garnish Place them in a air tight container and they should last for a week

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