Pork Chops with Figs and Feta
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.
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