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Nutrition Facts

Instructions

• STEP 1

  Preheat a skillet over medium heat.

• STEP 2

  Once the skillet is hot, add almonds and cook, stirring often, until golden and fragrant, about 3 minutes. Transfer to a small bowl and set aside to cool. (Reserve skillet for later use.)

  • ¼ cup almonds, sliced

• STEP 3

  Meanwhile, wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

  • ½ lemon
  • 2 plums
  • ½ (5 oz) pkg baby arugula

• STEP 4

  Zest and juice lemon into a medium bowl.

• STEP 5

  Peel and mince shallot. Add half to the bowl with the lemon along with oil, salt, and pepper. Whisk to combine the dressing and set aside. (Reserve remaining shallot for later use.)

  • 1 shallot
  • 1 tbsp extra virgin olive oil
  • ⅛ tsp salt
  • ⅛ tsp black pepper

• STEP 6

  Return skillet to medium-high heat.

• STEP 7

  While the skillet heats up, pat the pork chops dry with paper towels and place on a plate; season with salt and pepper on both sides.

  • 2 pork chops, bone-in
  • ¼ tsp salt
  • ¼ tsp black pepper

• STEP 8

  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. Remove to a clean plate and set aside to rest. (Reserve skillet with drippings for later use.)

  • 1 tsp extra virgin olive oil

• STEP 9

  Meanwhile, halve plums lengthwise (around the pit); twist halves to separate, then remove and discard pits. Cut each half into ½-inch thick slices.

• STEP 10

  Return skillet (with drippings) to medium heat. Add reserved shallot, plums, water, honey, salt, and pepper. Cook, stirring occasionally, until plums are tender, 3-5 minutes. Remove from heat.

  • 1 tbsp water
  • ½ tsp honey
  • 1 pinch salt
  • 1 pinch black pepper

• STEP 11

  Meanwhile, add arugula and toasted almonds to the bowl with the dressing. Toss to combine the salad.

• STEP 12

  To serve, divide pork chops and salad between plates. Top pork chops with sautéed plums and enjoy!