Servings: 4
Prep Time: 15 Min.
Cook Time: 15 Min.

+ 1 lb. boneless ribeye (rib) pork chops, OR New York pork chops, about 3/4-in. thick
+ 1/3 c. almonds, sliced
+ 1/4 c. olive oil
+ 3 Tbsp. red wine vinegar
+ 1 shallot, minced
+ 2 tsp. honey
+ salt and pepper
+ 5 oz. arugula, loosely packed (about 15 c.)
+ 4 oz. strawberries, sliced (about 3/4 c.)

1. In a small skillet over medium heat, toast almonds, stirring occasionally, until browned, 3 to 5 minutes. Transfer to a plate and set aside to cool.
2. While almonds are toasting, in a small bowl, combine oil, vinegar, shallot, honey, and salt and pepper to taste. Set aside.
3. Prepare a grill to medium-high heat and lightly oil the grate. Season pork with salt and pepper and grill until internal temperature reaches 145°F, about 4 minutes per side. Remove chops from grill and let rest 3 minutes.
4. Meanwhile, in a large bowl, combine almonds, arugula, strawberries, and dressing to taste. Arrange salad on plates.
5. Thinly slice pork and arrange on top of salads. Drizzle with any remaining dressing and serve.

* All this refreshing salad needs to accompany it is a hunk of good bread or some nice breadsticks. To enjoy it year-round, use other fruits in season--for example, apples or pears in the fall, and oranges in the winter and spring. It's also nice with a sprinkle of crumbled blue or goat cheese.

* Recipe courtesy of Jill Krause, Baby Rabies

* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com

Calories: 340;   Total Fat: 22g;   Saturated Fat: 3g;   Cholesterol: 75mg;   Total Carbs: 9g;   Fiber: 2g;   Protein: 28g;   Sodium: 65mg;