Careme

Ingredients

• Kroger® Pork Center Cut Chop Bone In

  1 pork chop, about 8 oz bone-in $4.79
• Baby spinach

  2 packed cups
• Snap peas

  3/4 cup, strings removed
• Carrot

  1 small, peeled into ribbons or thinly sliced
• Fresh organic strawberries

  1/2 cup, hulled and sliced $6.99
• Fresh medium ripe avocado

  1/2 avocado, sliced $1.50
• Green top red radishes

  2 radishes, thinly sliced $1.99
• Kroger® Fresh lemons

  1/2 lemon, zested and juiced $4.99
• Simple Truth Organic® Basil

  1 tablespoon chopped $2.79
• Olive oil

  1 tablespoon, divided
• Apple cider vinegar or white wine vinegar

  1 teaspoon
• Dijon mustard

  1/2 teaspoon
• Honey

  1/2 teaspoon
• Garlic powder

  1/4 teaspoon
• Kosher salt and black pepper

  to taste
• Meiomi California Pinot Noir

  750 ml $19.99

Instructions

1. Heat a grill or grill pan to medium-high, then pat the pork chop dry and season it with lemon zest, garlic powder, salt, pepper, and 1 teaspoon olive oil; let it sit while you prep the salad.
2. Slice the strawberries, avocado, and radishes; remove strings from the snap peas and cut them in half on a diagonal, then shave or thinly slice the carrot.
3. Whisk lemon juice, vinegar, Dijon, honey, 2 teaspoons olive oil, a pinch of salt, and black pepper in a medium bowl to make a bright vinaigrette.
4. Grill the pork chop for 4–6 minutes per side, depending on thickness, until nicely marked and the center reaches 145°F; transfer to a plate and rest for 5 minutes.
5. While the pork rests, add the spinach, snap peas, carrot, strawberries, radishes, avocado, and basil to the bowl with the vinaigrette and toss gently so the avocado stays intact.
6. Slice the pork off the bone if desired, plate it beside the spinach snap pea salad, and spoon any resting juices over the chop before serving.