Pork Chop with Jalapeño Basil Salsa & Strawberry-Tomato Arugula Salad

Directions

1. Rinse and dry the arugula and basil; pat the pork chops dry and season both sides with salt and pepper.
2. In a small bowl, whisk lime juice, minced garlic, minced shallot, oil, honey, and a pinch of salt to form a dressing for the salsa.
3. Seed and finely mince the jalapeño, then stir it into the lime mixture.
4. Tear basil leaves, finely chop, and fold into the dressing to create the jalapeño basil salsa; set aside.
5. Heat a nonstick skillet over medium-high heat and add a light coating of oil.
6. Sear the pork chops until they are golden brown and cooked through, about 3–4 minutes per side; transfer to a plate and loosely cover with foil.
7. Whisk oil, balsamic vinegar, honey, salt, and pepper to make the salad dressing.
8. Hull and quarter the strawberries lengthwise and add them to the dressing along with the quartered tomatoes.
9. Toss the arugula with the dressing, then add the prepared strawberries and tomatoes to finish the salad.
10. To serve, plate the pork chops with a portion of salad and spoon the jalapeño basil salsa over the chops.