Pork Chimichurri Salad

Pork Chimichurri Salad

  • TOTAL PREP TIME35 minutes


  • 1 pound boneless pork chops about 1-inch thick,trimmed
  • 1/4 cup olive oil
  • 3 tablespoons red wine vinegar
  • 15 sprigs flat-leaf parsley
  • 3 sprigs fresh oregano leaves
  • 1/2 chipotle pepper (from a can of chipotles in adobo sauce)
  • salt and pepper
  • 6 ounces spring mix greens (12 cups lightly packed)
  • 1 1/2 cups cherry tomatoes halved
  • 6 ounces soft cheese like queso fresco, goat or fresh mozzarella, cut into 1/2-inch dice
  • Oil spray
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In a food processor, combine olive oil, vinegar, parsley, oregano leaves, and chipotle and puree. Season with salt and pepper and set aside.
Preheat a broiler and arrange a rack 6 inches from the heat. Line a rimmed baking sheet with foil and spray with cooking oil.
Place pork on the baking sheet and sprinkle both sides with salt and pepper. Broil until internal temperature reaches 145 degrees F, 5 to 6 minutes per side. Remove pork from broiler and let rest 5 minutes.
Meanwhile, in a large bowl, combine greens, cherry tomatoes, cheese, and chimichurri dressing to taste. Arrange salad on plates or a platter.
Cut chops into 1/4-inch slices. Arrange on top of salad, drizzle with additional dressing, and serve.

Serves 4

* Instead of making the Chimichurri from scratch, you can also purchase ready-made pesto sauce, mix it with the vinegar and the chipotle then season it according to taste.

Springer Family

Meet the Springer Family

Sycamore, Kansas

My family and I live in the southeast part of the state. We started raising hogs in the late 1940's with my grandparents, Lee and Dorothy. The second generation of our farm include my parents, Chuck and Debbie and my Aunt and Uncle, Dale and Judy. In 2008, our four families joined together in a partnership to make Springer Family foods.

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