1.0 – 1 reviews • Salad Recipes
| Level: |
Easy |
| Total: |
25 min |
| Prep: |
10 min |
| Cook: |
15 min |
| Yield: |
4 servings |
Ingredients
- 4 boneless center-cut pork chops (1 inch thick; about 5 ounces each)
- Kosher salt and freshly ground pepper
- 2 tablespoons vegetable oil
- 1/4 cup grated parmesan cheese
- 1/2 teaspoon dried oregano
- Grated zest and juice of 1 lemon
- 1 clove garlic, grated
- 12 dried Mission figs, stemmed and chopped
- 1 5-ounce package baby arugula (about 8 cups)
- 1 small bulb fennel, cored and thinly sliced
- 1 cup fat-free seasoned croutons (about 1 1/2 ounces)
Instructions
- Preheat the oven to 400 degrees F and line a baking sheet with foil. Season the pork chops with salt and pepper. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the pork chops and sear until golden brown, 2 to 3 minutes per side. Transfer to the prepared baking sheet (reserve the skillet).
- Mix the parmesan, oregano, lemon zest and garlic in a small bowl. Sprinkle on the pork chops. Bake until just cooked through, about 5 minutes. Remove from the oven and let rest 5 minutes.
- Meanwhile, add the figs and 3 tablespoons water to the reserved skillet. Cook over medium-low heat until the figs are soft and most of the water has evaporated, about 2 minutes; season with salt and pepper. Transfer to a large bowl and add the arugula, fennel, croutons, the remaining 1 tablespoon vegetable oil and the lemon juice; toss. Serve with the pork.
Nutrition Facts
| Calories |
446 calorie |
| Total Fat |
19 grams |
| Saturated Fat |
5 grams |
| Cholesterol |
83 milligrams |
| Sodium |
286 milligrams |
| Carbohydrates |
34 grams |
| Dietary Fiber |
6 grams |
| Protein |
38 grams |
