Pork Chimichurri Salad

Prep Time: 15 minutes
Cook Time: 20 minutes

1 pound boneless pork loin chops, about 1-inch thick,trimmed

Dressing*:

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

Salad:

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

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. * 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.

Serve this satisfying salad with a crusty roll or a small pile of tortilla chips. To vary the recipe, change the greens to spinach, arugula, or romaine. Add sliced red onion, black olives, or shredded carrots. You can even grill or pan-sear the pork chops instead of broiling.

Calories: 350 calories
Protein: 32 grams
Fat: 22 grams
Sodium: 125 milligrams
Cholesterol: 90 milligrams
Saturated Fat: 6 grams
Carbohydrates: 6 grams
Fiber: 2 grams