Roasted Pork Chop Salad
Honoring the classic sofrito base of Latin cooking, the Sofrico spice blend adds depth to this pork dish.
Category
Main Course
Servings/Yield
4
Author
Eric Ripert & La Boîte, “Voyager Collection”
Ingredients
4 boneless pork chops (about 8 ounces each)
3 tablespoons canola oil
4 cups spring salad mix (or your favorite salad blend)
1/2 red onion, thinly sliced
2 cups cherry tomatoes, halved
2 tablespoons sherry vinegar
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1 tablespoon balsamic vinegar
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2 tablespoons Sofrico spice blend
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Fine sea salt
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Freshly ground black pepper
Directions
Heat 2 pans with canola oil over medium heat until shimmering. Season pork chops with salt and pepper on all sides. Add 2 pork chops to each pan and cook over medium heat until they form a nice crust (about 2 minutes).
Flip and repeat on the other side. If the pork chops are thick or you want them well done, finish in a 400-degree oven. Cook until the internal temperature reads 155 degrees. Once cooked to the desired temperature, remove from the pan and allow to rest. Deglaze the pan with the balsamic and sherry vinegars, and pour into a bowl.
In a large mixing bowl, combine the salad mix, tomatoes, and onions. Add the drippings, vinegar (reserve a little on the side), salt, pepper, and most of the Sofrico spice blend. Toss and plate in the center of 4 plates.
Slice pork chops and fan around each salad. Drizzle with the remaining drippings and vinegar, and sprinkle the remaining Sofrico spice blend.
