Paprika Pork Chops with Carrot and Olive Salad

Categories: pork-main dish

Ingredients

• 1/4 cup lemon juice
• 1/4 cup olive oil, divided use
• 4 tsp. cumin, divided use
• 1 Tbsp. sweet paprika
• 4 (8oz.) bone-in pork chops, about 3/4 inch thick
• Kosher salt and ground black pepper
• 4 medium carrots, scrubbed
• 1 cup pitted black olives
• 1 large handful flat-leaf parsley leaves
• 1 large handful cilantro leaves and tender stems
• 1 Tbsp. red wine vinegar

Directions

1. In a wide, shallow dish, combine the lemon juice, half of the oil, half of the cumin and all of the paprika.
2. Season the pork chops evenly with salt and pepper on both sides, then add to the dish, turning to coat them completely
3. Meanwhile, fill a saucepan with a few inches of water and place it over medium heat. Place a steamer basket on top.
4. Cut the carrots in half lengthwise, then crosswise into thin slices, transferring them to the steamer basket as you work. Cover and cook/steam 8 to 10 minutes or until tender. Remove from the saucepan; cool for 10 minutes.
5. Turn on the exhaust fan.
6. Heat a large grill pan over medium-high heat. Once it’s hot, grease with cooking oil spray.
7. Remove the pork chops form the marmalade; discard any remaining marinade in the dish.
8. Place the chops in the grill pan, cook 6 to 8 minutes, or until the internal temperature reaches 145 degrees.
9. While the pork chops are cooking, coarsely chop the olives and place them in a mixing bowl. Rinse the parsley and cilantro; tear the leaves, letting them fall into the bowl. Add the cooled carrots.
10. Whisk together the remaining 2 Tbsp. of oil, the remaining 2 tsp. of cumin and the red wine vinegar in a cup, then pour over the vegetable-herb mixture and toss to coat. Taste, and season lightly with salt and pepper as needed.
11. Divide among individual plates. Rest pork chop on top of each portion of salad. Serve.

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