How to Cook Perfect pan fried chops with grape salad

pan fried chops with grape salad. Season the pork chops with salt, pepper and the oregano. In a large skillet, heat the olive oil over medium-high heat until rippling. My pan-fried lamb chops start with a spicy, herbaceous marinade, which lends nice flavor and tenderizes the meat.

Right before serving, drain the onions, add them to the salad and toss the mixture with olive oil. Heat a grill pan over medium-high heat. Add the grapes and arugula to the remaining Transfer the pork chops to a serving platter or individual plates; top with the salad and sprinkle with the gorgonzola. You can cook pan fried chops with grape salad using 9 ingredients and 8 steps. Here is how you cook that.

Ingredients of pan fried chops with grape salad

1. You need 4 of 1 inch thick chops.
2. You need 1 of salt and pepper.
3. You need 1 tsp of dried oregano.
4. You need 2 tbsp of evoo.
5. Prepare 1 of red onion halved and thinly sliced.
6. You need 1 cup of red seedless grapes.
7. It's 4 oz of baby spinach.
8. It's 1/4 cup of sliced almonds toasted.
9. It's 2 tbsp of balsamic vinegar.

A perfect recipe for a busy workday dinner. They are super quick to prepare. All you need to do is sprinkle the chops with some salt, pepper and maybe some other seasonings if you feel like. The grapes are my favorite part — an unexpected burst of sweet in the middle of a bite.

pan fried chops with grape salad instructions

1. preheat oven to 400 season the chops with salt and pepper and the oregano.
2. in large skillet heat the oil over Med. high heat until rippli g..
3. add the chops and cook turning once until browned about 4 min..
4. transfer to a baking sheet reserving the skillet and juices and roast till cooked through about 12 to 15 min..
5. meanwhile in the same skillet cook the red onion o er Med. high heat. for 3 min..
6. stir in the grapes and 1/4 cup water and remove from heat.
7. remove the chops from the oven tent with foil and rest for 5 min..
8. stir the spinach, almonds and balsamic vinegar into the onion mix, season with salt and pepper.

A tangy mustard vinaigrette adds the finishing touch and brings it all Combine the cooked rice, chopped pecans, chopped romaine, and grapes in a large mixing bowl. Pour the vinaigrette over the salad mix. Everyone raves when I bring this refreshing, creamy salad to potlucks. For a special finishing touch, sprinkle it with brown sugar and pecans. Crunchy Snickers and Heath bars play particularly well with the juicy grapes.