Pork Chops with Blackberry Sauce & Lemon Arugula Salad

Directions

1. Season the pork chops with salt and pepper.
2. Heat a grill pan, outdoor grill, or skillet over medium-high heat and coat the bottom with oil.
3. Sear the pork until browned and cooked through, about 4–6 minutes per side, then transfer to a plate and tent with foil.
4. In a small saucepan, heat a little oil over medium heat and simmer the blackberries with balsamic, honey, and a pinch of salt until the sauce thickens and some berries break apart, about 10–12 minutes.
5. Grate a teaspoon of lemon zest
6. In a medium bowl whisk together lemon juice, the lemon zest, olive oil, a touch of honey, salt, and pepper to make the dressing.
7. Wash and dry the arugula, then add it to the dressing and toss until evenly coated.
8. Grate or shave 1/8 cup Parmesan for finishing.
9. Divide the pork chops between plates, spoon the blackberry sauce over them, and place the arugula salad on the side. Scatter Parmesan and pine nuts over the salad and serve.