Easy Pork Chops with Fig and Arugula Salad Recipe
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Category
Main Dish
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Cusine
American
What do you need?
How to make?
Ingredients
2 bone-in rib or center-cut chops
5 tablespoons plus 1 teaspoon extra virgin olive oil, divided
Kosher salt and freshly ground black pepper
½ cup low-sodium chicken broth
½ cup white wine
2 tablespoons cold butter
5 ounces baby arugula
8 ounces mozzarella, torn into small pieces
2 medium shallots, thinly sliced
12 fresh figs, stemmed and halved
2 tablespoons sherry vinegar
Directions
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 145 degrees F on an instant read thermometer, about 3 minutes longer. Transfer to a plate and tent with foil. 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. 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. Return pork chops to skillet, coat with sauce, and tranfer to a plate. Dress salad and serve with pork.