Easy Pork Chops With Fig And Arugula Salad Recipe Recipe

Name: Easy Pork Chops With Fig And Arugula Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 bone-in rib or center-cut chops (4 to 6 ounces each); 5 tablespoons plus 1 teaspoon extra virgin olive oil, divided; Kosher salt and freshly ground black pepper; 1/2 cup low-sodium chicken broth; 1/2 cup white wine; 2 tablespoons cold butter; 5 ounces baby arugula; 8 ounces mozzarella, torn into small pieces; 2 medium shallots, thinly sliced (about 3/4 cup); 12 fresh figs, stemmed and halved; 2 tablespoons sherry vinegar

Servings: persons

2 bone-in rib or center-cut chops (4 to 6 ounces each)
5 tablespoons plus 1 teaspoon extra virgin olive oil, divided
Kosher salt and freshly ground black pepper
1/2 cup low-sodium chicken broth
1/2 cup white wine
2 tablespoons cold butter
5 ounces baby arugula
8 ounces mozzarella, torn into small pieces
2 medium shallots, thinly sliced (about 3/4 cup)
12 fresh figs, stemmed and halved
2 tablespoons sherry vinegar

1
Coat the pork chops with 1 teaspoon of oil and season well with salt and pepper. Heat 1 tablespoon olive oil in a 10-inch skillet over high heat until lightly smoking. Add the pork chops and cook until first side is nicely browned, 4 to 6 minutes. Flip and continue to cook until the internal temperature registers 145u00b0F on an instant read thermometer, about 3 minutes longer. Transfer to a plate and tent with foil.
2
Return skillet to heat and add 1/2 cup of shallots. Cook, stirring, until softened, about 2 minutes. Add the broth and wine, stirring to scrape any brown bits on the bottom of the pan, and bring to a boil. Simmer until sauce is reduced to 1/2 cup, about 5 minutes. Remove from heat and stir in cold butter until emulsified.
3
While sauce reduces, combine the arugula, mozzarella, remaining 1/4 cup of shallots, and figs. Combine sherry vinegar and remaining 1/4 cup live oil in a small bowl and whisk with a fork to combine. Season to taste with salt and pepper.
4
Return pork chops to skillet, coat with sauce, and tranfer to a plate. Dress salad (you may not need all dressing) and serve with pork.

426

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 bone-in rib or center-cut chops (4 to 6 ounces each), 5 tablespoons plus 1 teaspoon extra virgin olive oil, divided, Kosher salt and freshly ground black pepper, 1/2 cup low-sodium chicken broth, and more.

Yes, Easy Pork Chops With Fig And Arugula Salad Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Easy Pork Chops With Fig And Arugula Salad Recipe

How did you like this recipe?

Frequently Asked Questions