Courtesy of National Pork Board
4Servings•15 Min.Prep Time•15 Min.Cook Time•
原料：
- 1 lb. boneless ribeye (rib) pork chops, OR New York pork chops, about 3/4-in. thick
- 1/3 c. almonds, sliced
- 1/4 c. olive oil
- 3 Tbsp. red wine vinegar
- 1 shallot, minced
- 2 tsp. honey
- salt and pepper
- 5 oz. arugula, loosely packed (about 15 c.)
- 4 oz. strawberries, sliced (about 3/4 c.)
说明：
- In a small skillet over medium heat, toast almonds, stirring occasionally, until browned, 3 to 5 minutes. Transfer to a plate and set aside to cool.
- While almonds are toasting, in a small bowl, combine oil, vinegar, shallot, honey, and salt and pepper to taste. Set aside.
- Prepare a grill to medium-high heat and lightly oil the grate. Season pork with salt and pepper and grill until internal temperature reaches 145°F, about 4 minutes per side. Remove chops from grill and let rest 3 minutes.
- Meanwhile, in a large bowl, combine almonds, arugula, strawberries, and dressing to taste. Arrange salad on plates.
- Thinly slice pork and arrange on top of salads. Drizzle with any remaining dressing and serve.
- All this refreshing salad needs to accompany it is a hunk of good bread or some nice breadsticks. To enjoy it year-round, use other fruits in season--for example, apples or pears in the fall, and oranges in the winter and spring. It's also nice with a sprinkle of crumbled blue or goat cheese.
- Recipe courtesy of Jill Krause, Baby Rabies
- Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com
营养：
| 成分 | 数值 |
|---|
| Calories | 340 |
| Total Fat | 22g |
| Saturated Fat | 3g |
| Cholesterol | 75mg |
| Total Carbs | 9g |
| Fiber | 2g |
| Protein | 28g |
| Sodium | 65mg |