Arugula Salad with Pork, Spicy Charred Pineapple, Avocado & Feta

Directions

1. Wash and dry all produce. If the arugula comes pre-washed, skip that step.
2. Broil the pineapple on a lined baking sheet until golden and lightly charred, keeping the pineapple in a single layer.
3. Combine white wine vinegar, honey, and salt in a bowl to form a quick pickling liquid, then add the onion slices and toss to coat; let mingle while the pineapple cooks.
4. After pineapple is done, carefully transfer the sheet to a cool surface and remove the pineapple in one piece; set aside.
5. Pat pork chops dry and season both sides with salt and pepper, then arrange on the same baking sheet and broil until browned and cooked through, flipping once.
6. Stir a little oil into the pickled onion bowl and add the remaining onion notes as the chops finish, so flavors meld.
7. Halve and pit the avocado, then dice the flesh and add it to the onion mixture along with the pineapple, jalapeño, arugula, and feta; toss to combine just before serving.
8. Thinly slice the pork and plate with the salad, dividing evenly between two plates.