Spiced Pork & Nectarine Summer Salad скачать в хорошем качестве

Spiced Pork & Nectarine Summer Salad

When nectarines are in season, there is nothing better than pairing them with fresh, crunchy lettuce. This salad is topped with slices of pork and a homemade green goddess-like dressing that will taste just like summer! PRINT the recipe: https://bit.ly/3ikkL9f SUBSCRIBE for more great videos! http://bit.ly/WyseGuide Like my page on Facebook: http://bit.ly/WyseGuideFB Visit my website: https://www.wyseguide.com/ Check me out on Instagram: http://bit.ly/WyseGuideIG ------------------------------ INGREDIENTS For the dry brine: 2 4-oz pork chops 1 tsp dried garlic 1 tsp smoked paprika 2 1/2 tsp kosher salt For the dressing: 3/4 cup parsley 3/4 cup basil 1 leaf sage 2 cloves garlic 1 tbsp apricot preserves 2 tsp Dijon mustard 1/2 cup Greek yogurt 2 tbsp champagne vinegar 1/2 cup olive oil 1 tsp salt For the salad: 3 heads romaine lettuce 2 nectarines 2 oz goat cheese INSTRUCTIONS For the dry brine: In a small bowl, combine the dried garlic, smoked paprika, and salt. Mix and sprinkle on all sides of pork chops. Cover and place in refrigerator for 4-6 hours. For the dressing: In a large measuring cup or the canister of a blender, combine all the dressing ingredients. Blend until smooth and combined, 1-2 minutes. Decant into an airtight container and use immediately or store in the refrigerator for up to one week. For the salad: Preheat oven to 375°F. Heat 2 tablespoons of neutral oil in an oven-safe skillet over medium heat. When oil is hot but not smoking, add the brined pork chops. Sear until golden. Then flip and continue until both sides are seared a deep amber brown, about 3-4 minutes per side. Transfer the skillet with the pork chops to preheated oven to finish cooking. Roast pork chops until the internal temperature reaches 140°F, approximately 15 minutes. Then remove from the oven and set chops aside to rest for 15 minutes. The residual heat will continue to cook the pork to 145°F. Set the same skillet over medium-low heat. Cut nectarines in half, remove pits, and sear cut-side down in the hot skillet. Sear until browned on the cut side, 1-2 minutes. Remove nectarines and set them aside to cool. To assemble the salad, cut the romaine heads into bite-size pieces. Arrange on a large platter. Drizzle with some of the dressing and toss to coat the lettuce. Slice the pork chops into 1/4-inch slices and arrange on salad. Cut nectarines into eighths and place on salad. Finish with crumbled goat cheese and more dressing to taste. #salad #summer #nectarines