Name: Strawberry–Balsamic Pork Chops and Spinach Salad
Total time: 45 min
Ingredients: 4 (6- to 8-ounce) boneless pork chops , ¾ to 1 inch thick, trimmed; 1 3⁄4 teaspoons table salt , divided; 1 1⁄2 teaspoons pepper , divided; 6 tablespoons extra-virgin olive oil , divided; 1 red onion (½ onion chopped fine, ½ onion sliced thin); 1 pound strawberries , hulled and chopped coarse; 1⁄4 cup balsamic vinegar; 2 tablespoons sugar; 8 ounces (8 cups) baby spinach; 8 ounces fresh mozzarella cheese , cut into 1⁄2-inch pieces; 1⁄4 cup shredded fresh basil

Why This Recipe Works

We combined fresh strawberries and syrupy balsamic vinegar to make a tangy-sweet compote. Then, we mixed some of the compote into a vinaigrette for a springy spinach salad and served the rest alongside seared pork chops.

Before You Begin

You can substitute 4 ounces of crumbled goat cheese or feta cheese for the mozzarella, if preferred.

Instructions

Pat pork dry with paper towels and sprinkle with 1¼ teaspoons salt and 1 teaspoon pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add pork and cook, flipping every 2 minutes, until well browned and meat registers 140 degrees, 8 to 12 minutes. Transfer to carving board and tent with foil. Wipe skillet clean with paper towels.

Add chopped onion, 1 tablespoon oil, ¼ teaspoon salt, and ¼ teaspoon pepper to now-empty skillet and cook over medium-high heat until softened, about 3 minutes. Add strawberries, vinegar, and sugar and cook, stirring frequently, until soft and syrupy, about 5 minutes.

Whisk ½ cup strawberry mixture and remaining ¼ cup oil, ¼ teaspoon salt, and ¼ teaspoon pepper together in large bowl. Add spinach, mozzarella, basil, and sliced onion and toss to combine. Slice pork and serve with salad and remaining strawberry mixture.