| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 1 hr |
| Yield: | 6 to 8 servings |
Ingredients
- 1 tablespoon kosher salt
- 1 tablespoon light brown sugar
- 1 tablespoon sweet smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- Three 8-ounce bone-in loin pork chops
- 3 to 4 tablespoons olive oil
- 1 cup sour cream
- 1/2 cup milk
- 1/2 cup mayonnaise
- Zest of 1 lemon
- Kosher salt and freshly ground black pepper
- 1 cup blue cheese crumbles
- 8 slices bacon
- 2 heads Romaine lettuce, chopped
- 2 cups spinach, stems removed
- 1 pint grape tomatoes, halved
- 1 medium red onion, chopped
- 3 hard-boiled eggs, chopped
- 2 cups frozen peas, thawed
Instructions
- For the pork chops: Combine the salt, brown sugar, smoked paprika, cayenne pepper, onion powder and black pepper in a small bowl. Season the pork chops on both sides with the spice mixture, cover with plastic wrap and let sit at room temperature for 1 hour.
- 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. Fold in the blue cheese so the crumbles do not come apart. Refrigerate the dressing until you serve the salad.
- Heat a large cast iron skillet over medium high heat, then add enough olive oil to coat the bottom of the pan; heat. 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. Transfer to a plate and let rest 5 minutes.
- 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. Drain on a paper towel- lined plate and crumble.
- To assemble the salad: Slice the pork chops 1 1/2-inches thick. 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. Repeat the layers and then top with the pork chops. Serve with the blue cheese dressing.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 610 |
| Total Fat | 48 g |
| Saturated Fat | 16 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 7 g |
| Sugar | 9 g |
| Protein | 28 g |
| Cholesterol | 154 mg |
| Sodium | 1094 mg |
Reviews
I can make it 1 day!
I made the pork to have as a main dish and it was absolutely inedible as the recipe calls for….1 tsp Cayenne pepper takes over the entire flavor combination and is far too much. I will try 1/4 tsp (if that) next time as I think it would have been ok if not for the cayenne….I was so bummed….
This is a wonderful combination of flavors. I have made it twice and it was delicious both times. The only change I made was to use a bottled lite version of blue cheese dressing. This will go in my regular rotation of main course salads. Thank you!