Spiced Pork & Nectarine Summer Salad

Top down view of white platter filled with lettuce and slices of nectarines and pork topped with goat cheese all on white countertop with components of salad all around

Spiced Pork & Nectarine Summer Salad

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!

Course Salad

Cuisine American

Difficulty Easy

Method Cooking

Prep Time 10

Cook Time 30

Marinate Time 6

Total Time 6 40

Servings servings

Calories 376kcal

Author Kaleb

Ingredients

For the dry brine

2 4-oz pork chops
1 tsp dried garlic
1 tsp smoked paprika
2 ½ tsp kosher salt

For the dressing

¾ cup parsley loosely packed
¾ cup basil loosely packed
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

3 heads romaine lettuce
2 nectarines
2 oz goat cheese

Instructions

For the dry brine

In a small bowl, combine the dried garlic, smoked paprika, and salt. Mix and sprinkle on all sides of the pork chops. Cover and place in the refrigerator for 4-6 hours.
1 tsp dried garlic, 1 tsp smoked paprika, 2 ½ tsp kosher salt, 2 4-oz pork chops

For the dressing

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.
2 nectarines
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.
3 heads romaine lettuce, 2 oz goat cheese

Video

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