Lemon-Pepper Pork Chop with Spinach + Cranberry Salad

A simple dry rub with salt and lemon pepper seasoning add flavor to these pork chops meant to be sauté. Packed with flavor, a perfect pork recipe for your family and friends to enjoy!

Ingredients

• 4 each Boneless Skinless Pork Loin Chops  ·  6 ounces 
• Herbie’s Lemon-Pepper spice  ·  2 tablespoons 
• Salt  ·  1/2 tablespoon 
• Vegetable Oil  ·  2 tablespoons 
• Baby Spinach  ·  2 cups 
• Dried Cranberries  ·  1/2 cup 
• Toasted Pecan Crumbles  ·  1/4 cup 
• Quinoa, cooked  ·  1/4 cup 
• Williamson Olive Oil  ·  1 tablespoon 
• Apple Cider Vinegar  ·  3 tablespoons 
• Dijon Mustard  ·  2 tablespoons 
• Maple Syrup  ·  2 tablespoons 
• Williamson Olive Oil  ·  1 tablespoon 

Instructions

Season pork loin chops with 1 tablespoon Herbie’s Lemon-Pepper spice and 1/2 tablespoon salt.

In a large pan, heat vegetable oil on medium-high heat.

Sear pork loin chops for 7-10 minutes and flip once a crust has formed on the pork loin.

Lower heat and continue to cook for 5-8 minutes.

Remove pork from the pan and allow pork loins to rest for 10-12 minutes.

While pork is resting, mix together apple cider vinegar, Dijon mustard, maple syrup, and olive oil with a whisk until fully combined. Season with salt and black pepper.

In a medium mixing bowl, combine baby spinach, dried cranberry, toasted pecans and cooked quinoa.

Drizzle 1 tablespoon Williamson olive oil, toss salad and season with salt and pepper to taste.

To serve, lay spinach salad down on a plate with pork loin chops.

Drizzle a bit more maple Dijon vinaigrette over pork loin chops and enjoy.