If you follow me on Instagram you might note I am also a foodie and share a lot of the meals I make. Because so many ask for recipes, I intended to use my blog to share some of my favorites. It was awhile ago that I promised, posted one recipe, then completely forgot to post more (don't hate me š). I'm going to beg forgiveness today by sharing a recent one I posted...
Now, I want to be completely up front. The bulk of my recipes come from an app I stumbled upon a few years ago: Mealime. I really cannot recommend it enough and I tell absolutely every person to download it. It takes all of the thinking out of meal planning and has recipes that are beyond delicious! What 'I'm posting is from them with notations on what I changed and links to get on board with them!
Now, on to the food!
5 oz baby arugula
1 small pkg fresh basil
2 cloves garlic
1 pint grape tomatoes
2 jalapeƱo peppers
1 lime
4 pork chops, boneless
2 shallots
1 (16 oz) pkg strawberries
balsamic vinegar
black pepper
extra virgin olive oil
honey
salt
Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.) (1 lime, 2 jalapeƱo peppers, 1 small pkg fresh basil, 1 (16 oz) pkg strawberries, 1 pint grape tomatoes, 1 (5 oz) pkg baby arugula)
Juice lime into a small bowl.
Peel and mince garlic and shallots; add to the bowl with the lime juice along with oil, honey, and salt. (2 cloves garlic, 2 shallots, 3 tbsp extra virgin olive oil, 1 tsp honey, Ā½ tsp salt)
Quarter jalapeƱo peppers lengthwise; seed and remove ribs with a spoon. Mince and add to the bowl. (Be careful with jalapeƱos; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)
Pick basil leaves off the stems, discard stems, and mince the leaves. Add to the bowl and stir to combine the salsa; set aside.
Preheat a large skillet over medium-high heat.
While the skillet heats up, pat pork chops dry with paper towels and place on a plate; season with salt and pepper on both sides. (4 pork chops, boneless, 1 tsp salt, Ā½ tsp black pepper)
Once the skillet is hot, add oil and swirl to coat the bottom. Add chops and pan-fry until golden brown and cooked through, 3-4 minutes per side. Transfer chops to a clean plate and loosely cover with aluminum foil. (1 tbsp extra virgin olive oil)
Meanwhile, place oil, vinegar, honey, salt, and pepper in a medium bowl. Whisk to combine the dressing. (4 tsp extra virgin olive oil, 4 tsp balsamic vinegar, 1 tsp honey, Ā½ tsp salt, Ā¼ tsp black pepper)
Trim and quarter strawberries lengthwise; add to the bowl with the dressing.
Halve tomatoes; add to the bowl along with the arugula and toss to combine the salad.
To serve, divide pork chops and salad between plates; spoon salsa over the chops and enjoy!
Notes on what I changed:
I am not a huge fan of tomatoes and it depends on my mood for when I want to try them in recipes. Considering this recipe called for them raw in the salad, I skipped them entirely. I was short on time and am also not a huge fan of arugula by itself. I opted to buy a package of salad mix instead. Everything else was made from scratch as per the recipe.
I do want to go on record and state that I am NOT a paid sponsor or affiliate or anything for the app. The link is a referral and the most I will get out of it is a free recipe (I think). :-) I really just love this app enough that I want to tell everyone about it. If you google the recipe name, you will find this posted freely online by Mealime.
That being said, I really hope you get to try this! I do want to make this again someday but grill the chops instead of searing them in a pan. All in all, this is added into my favorites. The combination of flavors are amazing! I hope you give it a chance and try it yourself. If you do, send me a message and let me know what you thought about it! And if you want to follow my Instagram posts for more food pics, follow this link!
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