Pork Chop Layered Salad with Blue Cheese Dressing

1. 1

   Special equipment: a glass trifle dish

2. 2

   For the pork chops: Combine the salt, brown sugar, smoked paprika, cayenne pepper, onion powder and black pepper in a small bowl.

3. 3

   Season the pork chops on both sides with the spice mixture, cover with plastic wrap and let sit at room temperature for 1 hour.

4. 4

   For the blue cheese dressing: Meanwhile, whisk the sour cream, milk, mayonnaise, lemon zest and some salt and pepper in a medium bowl until smooth.

5. 5

   Fold in the blue cheese so the crumbles do not come apart.

6. 6

   Refrigerate the dressing until you serve the salad.

7. 7

   Heat a large cast iron skillet over medium high heat, then add enough olive oil to coat the bottom of the pan; heat.

8. 8

   Add the pork chops and cook until golden brown on both sides and a meat thermometer reads 145 degrees F., 6 to 8 minutes per side.

9. 9

   Transfer to a plate and let rest 5 minutes.

10. 10

    For the layered salad: Heat a medium cast iron skillet over medium-high heat, add the bacon and cook, turning once, until crispy, 5 to 7 minutes.

11. 11

    Drain on a paper towel- lined plate and crumble.

12. 12

    To assemble the salad: Slice the pork chops 1 1/2-inches thick.

13. 13

    Put a layer of lettuce in the bottom of the trifle dish, then layer in the spinach, grape tomatoes, onion, hard-boiled eggs, crumbled bacon and peas in that order.

14. 14

    Repeat the layers and then top with the pork chops.

15. 15

    Serve with the blue cheese dressing.

* Per serving · 4 servings · Values may vary.