Easy Pork Chops with Fig and Arugula Salad

Name: Easy Pork Chops with Fig and Arugula Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Global
Ingredients: 142 grams baby arugula; 2 Tbsps cold butter; 227 grams bone-in rib or center-cut chops each); 5 Tbsps extra virgin olive oil, divided; 12 fresh figs, stemmed and halved; 2 servings Kosher salt and freshly ground black pepper; 118 milliliters low-sodium chicken broth; 227 grams mozzarella, torn into small pieces; 177 milliliters medium shallots, thinly sliced (about; 2 Tbsps sherry vinegar; 118 milliliters white wine

Easy Pork Chops with Fig and Arugula Salad is a gluten free and primal main course. This recipe serves 2. One serving contains 1239 calories, 52g of protein, and 84g of fat. Head to the store and pick up wine, figs, butter, and a few other things to make it today. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

Coat the pork chops with 1 teaspoon of oil and season well with salt and pepper.

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Salt And Pepper

Pork Chops

Cooking Oil

Heat 1 tablespoon olive oil in a 10-inch skillet over high heat until lightly smoking.

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Olive Oil

Equipment you will use

Frying Pan

Add the pork chops and cook until first side is nicely browned, 4 to 6 minutes. Flip and continue to cook until the internal temperature registers 145°F on an instant read thermometer, about 3 minutes longer.

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Pork Chops

Equipment you will use

Kitchen Thermometer

Transfer to a plate and tent with foil.

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Aluminum Foil

Return skillet to heat and add 1/2 cup of shallots. Cook, stirring, until softened, about 2 minutes.

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Shallot

Equipment you will use

Frying Pan

Add the broth and wine, stirring to scrape any brown bits on the bottom of the pan, and bring to a boil. Simmer until sauce is reduced to 1/2 cup, about 5 minutes.

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Broth