Categories: Salad
Ingredients
- 2 tsp ground coriander
- 1 tsp ground ginger
- 1 tbsp. plus 2 tsp light brown sugar
- 4 boneless pork loin chops
- 1 tsp kosher salt
- Black pepper, to taste
- 6 tbsp. olive oil
- 2 tsp Dijon
- 2 tbsp. balsamic vinegar
- 2 cups strawberries, hulled and quartered
- 5 oz. package mixed greens
- 4 oz. log goat cheese, crumbled
- 1/3 cup chopped fresh chives
Directions
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Preheat the oven to 350. Combine the coriander, ginger and 1 tbsp. brown sugar in a small bowl. Season the pork chops with 1/2 tsp salt and black pepper and rub with the spice mixture.
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Heat a large cast-iron skillet over medium-high heat and drizzle with 2 tbsp. olive oil. Add the pork chops and cook until browned, 1 to 2 minutes per side.
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Put the skillet in the oven and roast until the pork is just cooked through, about 10 minutes. Let rest 5 minutes on a cutting board while you make the salad.
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Whisk the mustard, vinegar, remaining 2 tsp brown sugar, 1/2 tsp salt and black pepper in a large bowl. Whisk in the remaining 1/4 cup olive oil in a slow, steady stream until smooth.
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Add the strawberries to the dressing and toss to coat. Add the greens and toss again. Slice the pork and layer on top of the salad. Sprinkle with the goat cheese and chives.