When nectarines are in season, there is nothing better than pairing them with fresh, crunchy lettuce. This salad is topped with slices of pork and a homemade green goddess-like dressing that will taste just like summer!
In a large measuring cup or the canister of a blender, combine all the dressing ingredients. Blend until smooth and combined, 1-2 minutes. Decant into an airtight container and use immediately or store in the refrigerator for up to one week.
¾ cup parsley, ¾ cup basil, 1 leaf sage, 2 cloves garlic, 1 tbsp apricot preserves, 2 tsp Dijon mustard, ½ cup Greek yogurt, 2 tbsp champagne vinegar, ½ cup olive oil, 1 tsp salt
For the salad
Preheat oven to 375°F.
Heat 2 tablespoons of neutral oil in an oven-safe skillet over medium heat. When the oil is hot but not smoking, add the brined pork chops. Sear until golden. Then flip and continue until both sides are seared a deep amber brown, about 3-4 minutes per side.
Transfer the skillet with the pork chops to the preheated oven to finish cooking. Roast the pork chops until the internal temperature reaches 140°F, approximately 15 minutes. Then remove from the oven and set the chops aside to rest for 15 minutes. The residual heat will continue to cook the pork to 145°F.
Set the same skillet over medium-low heat. Cut the nectarines in half, remove the pits, and sear cut-side down in the hot skillet. Sear until browned on the cut side, 1-2 minutes. Remove the nectarines and set them aside to cool.
To assemble the salad, cut the romaine heads into bite-size pieces. Arrange on a large platter or bowl. Drizzle with some of the dressing and toss to coat the lettuce. Slice the pork chops into ¼-inch slices and arrange on the salad. Cut the nectarines into eighths and place on the salad. Finish with crumbled goat cheese and more dressing to taste.