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Garlic & Dill Pork Chops with Barley & Kale Spring Salad

Crispy pork chops - crusted with garlic and dill - served with a springy lemon barley, kale, radish & green onion salad.
Difficulty: Easy
Time: 40-45 min
Calories: 534 Fat: 14g Carbs: 37g Protein: 23g

ABOUT THE DISH

Packed with layers of flavor, crispy seared pork chops are the star of the show. We employ a quick cheffy trick by mixing the salad dressing in the bowl first, then adding the rest of the ingredients to toss. Now our star has a perfectly balanced springy sidekick!

Ingredients
Barley
Garlic
Shallot
Lemon
Dill
Radishes
Green Onions
Kale
Pork chops

Cooking terms for this recipe

Mince To cut a food into very small pieces.
Simmer To stew gently below or just at boiling point.
Sear To cook the surface of meat very quickly with intense heat.

What you need

Medium sauté pan, or grill

Medium pot

Medium bowl

Cooking Instructions

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Step 1: MISE EN PLACE

Read through the entire recipe before getting started. Wash and dry all produce. Remove top from radishes; cut in half, thinly slice. Remove root from green onion; thinly slice. Zest lemon; cut in half, then juice. Remove and discard dill stem; rough chop leaves. Remove and discard tough stem from kale; cut leaves into 1" pieces. Peel shallot; cut in half, . Mince or grate garlic. Remove pork chops from package; rinse and pat dry. Note: If grilling, preheat grill to 400ºF.

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Step 2: MARINATE PORK

Place pork chops on a medium plate or plastic bag with garlic, 2 Tbsp. oil, 2 tsp. lemon juice, half of the dill, and a pinch of salt and pepper. Using both hands, rub pork chops to coat well. Cover and set aside until ready to cook.

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Step 3: COOK BARLEY

Place barley, 1 ¼ cups water, a pinch of salt and pepper in medium pot over medium heat. Bring to boil; reduce heat to low, cover and cook simmering for 15-20 min until done. Fluff with a fork and cool by running under cold water in strainer. While barley is cooking begin cooking the pork (Step #4).

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Step 4: SEAR PORK

Do not begin pork until barley has only 10 min left of cook time. Heat 1 Tbsp. oil in medium sauté pan over medium heat. Once oil is hot, sear pork 4-5 min per side until cooked through. Remove from pan and allow pork to rest while making the spring salad. If grilling, oil grill grate and follow same instructions as above. USDA recommends cooking pork to an internal temperature 145ºF.

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Step 5: MAKE SPRING SALAD

In the bottom of medium mixing bowl, whisk together 1 Tbsp. lemon juice, 1 tsp. lemon zest, shallots, a pinch of salt and pepper, and 2 Tbsp. pork fat remaining from the sauté pan. Once your vinaigrette is combined, add barley, kale, radishes, green onions and remaining dill to the bowl; toss to coat. Note: If you prefer not to use pork fat, use 2 Tbsp. oil instead.

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Step 6: PLATE YOUR DISH

Divide salad between two plates, then add one pork chop on each plate. Enjoy!