The bright sweetness of the green apple perfectly complements the smoky toasted almonds and spices used on the pork, and the fact that it's a salad makes this the perfect meal for those warmer fall days while still getting in those fall flavors. Enjoy! —Team 21DSD
GRILLED PORK FALL SALAD
prep time: 20 minutes | cook time: 15 minutes | yield: 2 servings
gluten-free • dairy-free • egg-free • sugar-free
Ingredients:
1 tablespoon cooking fat
2 (1-inch-thich) bone-in pork chops (6 to 8 ounces each)
1/2 tablespoon Smoky Spice Blend
1/2 tablespoon Trifecta Spice Blend
4 cups arugula
1 green apple, sliced into half moons
1 tablespoons Smoky Toasted Almonds (recipe below)
2 tablespoons crumbled blue cheese or goat cheese (optional; Levels 1 & 2 only)
1/2 cup Balsamic Vinaigrette Dressing
preparation:
Preheat the oven to 400ºF if you'll be using a grill pan or want to finish the chops in the oven.
Preheat a grill or grill pan to medium-high heat, then brush with the cooking fat. Season the pork chops liberally on both sides with the spice blends, then cook on the hot grill for 3 minutes per side, or until grill marks appear. (If the pork chops are less than an inch thick, cook for 2 minutes per side.)
If using a grill pan, transfer the pan to the oven and continue cooking for 4 to 8 minutes, until the chops reach an internal temperature of 145ºF.
If using a grill, move the chops to a higher rack or lower-temperature area of the grill and cook until they're cooked through, about 3-5 minutes. Alternatively, you can transfer the chops from the grill to an oven-safe pan and bake them to finish cooking, following the instructions above for the grill pan.
Place the arugula in a large serving bowl and top with the pork chop, apple slices, almonds, and cheese, if using. Toss or top with the dressing before serving.
SMOKY TOASTED NUT MIX
cook time: 5 minutes | yield: 4 servings
gluten-free • dairy-free • egg-free • sugar-free
Ingredients:
1 tablespoon extra-virgin olive oil
1 cup raw nuts, such as cashews, almonds, or walnuts, or a combination
1 tablespoon Smoky Spice Blend
Preparation:
In a small skillet, warm the olive oil over medium-low heat.
Add the almonds and spice blend and stir to combine. Cook for approximately 4 to 5 minutes, until browned and fragrant, stirring constantly.
Store in an airtight container at room temperature for up to a week or in the refrigerator for up to 3 weeks.
Variation: smoky toasted almonds
Instead of mixed nuts, use 1 cup raw almonds.