
Boneless Pork Chops with Beet Salad
Ingredients
- 4 5-oz boneless pork chops
- 10 oz baby beets
- 1 Tbs caraway seeds
- 2 tsp olive oil
- 5 oz firm goat cheese, crumbled
- 5 large radishes, thinly sliced
- 2 1/2 cups baby arugula leaves
- 2 tsp dijon mustard
- 2 tsp olive oil
- 2 Tbs red wine vinegar
Instructions
- Preheat oven to 400 degrees F.
- Place unpeeled beets in small casserole dish. Roast, uncovered for about 45 minutes or until tender. Let cool 10 minutes; peel and cut into quarters.
- Meanwhile make the dijon vinaigrette by combining dijon mustard, 2 tsp olive oil and red wine vinegar in a small jar and shake well.
- Use a mortar and pestle to crush the caraway seeds and 2 tsp olive oil into a paste. Rub onto the pork chops. Cook pork on a preheated grill or grill pan for 3-4 minutes on each side.
- Place beet, cheese, radish and arugula in a large bowl with the vinaigrette and toss to combine. Serve salad with the pork.
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