Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Pork Chops with Figs and Feta

Dinner Party, Gluten Free, Meats

Yesterday, I had the TV turned to the Food Network while getting dressed, so I wasn’t really paying attention, just catching a few phrases here and there.  Bobby Flay was making a salad with grilled figs and feta over bitter greens tossed in a balsamic/orange/honey vinaigrette, that much I caught before continuing with my day.

It kept popping up in my thoughts, all day.  Figs, Feta, Honey…….Figs, Feta, Honey…..

My guys here are never excited at the prospect of just a salad for dinner, that I know. So, I took it one step further, and piled the grilled figs and feta on the biggest, juiciest, fattest pork chop I could lay my hands on.  That, is how we do salad for dinner.

Pork Chop with Feta and Figs

 

 

Pork Chops with Feta Arugula and Figs

Pork Chops with Feta Arugula and Figs

Ingredients

  • 1 pork chop on the bone per person (approx 1 1/2 to 2" thick)
  • 1 Tbs olive oil
  • 3 figs per person halved
  • 1 cup crumbled feta cheese
  • handful of chopped chives
  • handful of chopped fresh parsley
  • 3 cups arugula or other salad greens
  • For the vinaigrette:
  • 2 Tbs balsamic vinegar
  • 1 Tbs honey
  • juice of 1/2 an orange
  • 1/4 cup of olive oil
  • 1/2 tsp salt and 1/4 tsp pepper

Instructions

  1. Preheat oven to 400 degrees with rack set in middle of oven
  2. Place a large oven proof skillet (I use cast iron) over high heat for 3-4 minutes
  3. Coat the pork chops with olive oil and a liberal amount of kosher salt on both sides
  4. Add to hot skillet, reduce heat to medium/high and cook 5 minutes per side, then slide into heated oven for 5 mins more
  5. Remove and let rest an additional 5 minutes, covered loosely with a piece of foil
  6. In the meantime in a small bowl add balsamic, honey, orange juice and salt and pepper, whisk in the olive oil slowly to combine
  7. Grill figs cut side down in grill pan or BBQ until lightly charred and heated through, spoon 1/3 of the vinaigrette over them while still warm
  8. Toss arugula or salad greens with 1/3 of the vinaigrette, line each dinner plate with greens
  9. Lay pork chop on greens, pile feta on top, scatter figs on and around plate
  10. Drizzle with remaining vinaigrette and fresh chopped chives and parsley
  11. Serves 4
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