Spiced Pork & Nectarine Summer Salad

When nectarines are in season, there is nothing better than pairing them with fresh, crunchy lettuce. This salad is topped with slices of pork and a homemade green goddess-like dressing that will taste just like summer!

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INGREDIENTS

For the dry brine:

2 4-oz pork chops
1 tsp dried garlic
1 tsp smoked paprika
2 1/2 tsp kosher salt

For the dressing:

3/4 cup parsley
3/4 cup basil
1 leaf sage
2 cloves garlic
1 tbsp apricot preserves
2 tsp Dijon mustard
1/2 cup Greek yogurt
2 tbsp champagne vinegar
1/2 cup olive oil
1 tsp salt

For the salad:

3 heads romaine lettuce
2 nectarines
2 oz goat cheese

INSTRUCTIONS

For the dry brine:

In a small bowl, combine the dried garlic, smoked paprika, and salt. Mix and sprinkle on all sides of pork chops. Cover and place in refrigerator for 4-6 hours.

For the dressing:

In a large measuring cup or the canister of a blender, combine all the dressing ingredients. Blend until smooth and combined, 1-2 minutes. Decant into an airtight container and use immediately or store in the refrigerator for up to one week.

For the salad:

Preheat oven to 375°F.

Heat 2 tablespoons of neutral oil in an oven-safe skillet over medium heat. When oil is hot but not smoking, add the brined pork chops. Sear until golden. Then flip and continue until both sides are seared a deep amber brown, about 3-4 minutes per side.

Transfer the skillet with the pork chops to preheated oven to finish cooking. Roast pork chops until the internal temperature reaches 140°F, approximately 15 minutes. Then remove from the oven and set chops aside to rest for 15 minutes. The residual heat will continue to cook the pork to 145°F.

Set the same skillet over medium-low heat. Cut nectarines in half, remove pits, and sear cut-side down in the hot skillet. Sear until browned on the cut side, 1-2 minutes. Remove nectarines and set them aside to cool.

To assemble the salad, cut the romaine heads into bite-size pieces. Arrange on a large platter. Drizzle with some of the dressing and toss to coat the lettuce. Slice the pork chops into 1/4-inch slices and arrange on salad. Cut nectarines into eighths and place on salad. Finish with crumbled goat cheese and more dressing to taste.

#salad #summer #nectarines