GRILLED PORK FALL SALAD

The bright sweetness of the green apple perfectly complements the smoky toasted almonds and spices used on the pork, and the fact that it's a salad makes this the perfect meal for those warmer fall days while still getting in those fall flavors. Enjoy! —Team 21DSD

GRILLED PORK FALL SALAD

prep time: 20 minutes | cook time: 15 minutes | yield: 2 servings

gluten-free • dairy-free • egg-free • sugar-free

Ingredients:

• 1 tablespoon cooking fat

• 2 (1-inch-thich) bone-in pork chops (6 to 8 ounces each)

• 1/2 tablespoon Smoky Spice Blend

• 1/2 tablespoon Trifecta Spice Blend

• 4 cups arugula

• 1 green apple, sliced into half moons

• 1 tablespoons Smoky Toasted Almonds (recipe below)

• 2 tablespoons crumbled blue cheese or goat cheese (optional; Levels 1 & 2 only)

• 1/2 cup Balsamic Vinaigrette Dressing

preparation:

1. Preheat the oven to 400ºF if you'll be using a grill pan or want to finish the chops in the oven.

2. Preheat a grill or grill pan to medium-high heat, then brush with the cooking fat. Season the pork chops liberally on both sides with the spice blends, then cook on the hot grill for 3 minutes per side, or until grill marks appear. (If the pork chops are less than an inch thick, cook for 2 minutes per side.)

3. If using a grill pan, transfer the pan to the oven and continue cooking for 4 to 8 minutes, until the chops reach an internal temperature of 145ºF.

4. If using a grill, move the chops to a higher rack or lower-temperature area of the grill and cook until they're cooked through, about 3-5 minutes. Alternatively, you can transfer the chops from the grill to an oven-safe pan and bake them to finish cooking, following the instructions above for the grill pan.

5. Place the arugula in a large serving bowl and top with the pork chop, apple slices, almonds, and cheese, if using. Toss or top with the dressing before serving.

6. 
   

SMOKY TOASTED NUT MIX

cook time: 5 minutes | yield: 4 servings

gluten-free • dairy-free • egg-free • sugar-free

Ingredients:

• 1 tablespoon extra-virgin olive oil

• 1 cup raw nuts, such as cashews, almonds, or walnuts, or a combination

• 1 tablespoon Smoky Spice Blend

Preparation:

1. In a small skillet, warm the olive oil over medium-low heat.

2. Add the almonds and spice blend and stir to combine. Cook for approximately 4 to 5 minutes, until browned and fragrant, stirring constantly.

3. Store in an airtight container at room temperature for up to a week or in the refrigerator for up to 3 weeks.

Variation: smoky toasted almonds

Instead of mixed nuts, use 1 cup raw almonds.