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

Preheat oven to 400 degrees with rack set in middle of oven

Place a large oven proof skillet (I use cast iron) over high heat for 3-4 minutes

Coat the pork chops with olive oil and a liberal amount of kosher salt on both sides

Add to hot skillet, reduce heat to medium/high and cook 5 minutes per side, then slide into heated oven for 5 mins more

Remove and let rest an additional 5 minutes, covered loosely with a piece of foil

In the meantime in a small bowl add balsamic, honey, orange juice and salt and pepper, whisk in the olive oil slowly to combine

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

Toss arugula or salad greens with 1/3 of the vinaigrette, line each dinner plate with greens

Lay pork chop on greens, pile feta on top, scatter figs on and around plate

Drizzle with remaining vinaigrette and fresh chopped chives and parsley

Serves 4

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