pork chop

Boneless Pork Chops with Beet Salad

pork chop

Boneless Pork Chops with Beet Salad

0 from 0 votes
Prep Time 20 mins
Cook Time 55 mins
Servings 4

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.
Tried this recipe?Let us know how it was!

Recipe Rating

  • (0 /5)
  • 0 ratings

Related Recipes