Recipes | Roasted Strawberry Glazed Pork Chops with Strawberry Spinach Salad
Roasted Strawberry Glazed Pork Chops with Strawberry Spinach Salad
The maple-balsamic dressing elevates this simple salad to something really special, making it the perfect accompaniment to a juicy, glazed pork chop.
Ingredients
Servings
For the Glaze:
- 2 Cups Ontario Strawberries, Hulled
- 1/4 Cup Ketchup
- 2 Tbsp. Granulated Sugar
- 2 Tbsp. Balsamic Vinegar
- 1 Tbsp. Soy Sauce
- 2 Tsp. Dijon Mustard
- 1 1/2 Tsp. Minced Fresh Ginger Root
- 1 Tsp. Chipotle-Flavoured Hot Sauce
- 1/2 Tsp. Worcestershire Sauce
- 1 Clove Garlic, Minced
- 6 Bone-In Pork Chops, Each 1/2 Inch Thick
- 1/2 Tsp. Each of Salt and Freshly Ground Black Pepper
- 2 Tbsp. Canola Oil
For the Strawberry Spinach Salad:
- 3 Tbsp. Balsamic Vinegar
- 2 Tsp. Maple Syrup
- 1 Tsp. Dijon Mustard
- 1/4 Tsp. Each of Salt and Freshly Ground Black Pepper
- 1/4 Cup Olive Oil
- 1 Package Baby Spinach Leaves
- 2 Cups Ontario Strawberries, Hulled and Sliced
- 1 Cup Ontario Greenhouse Cucumbers, Chopped
- 1/2 Cup Thinly Sliced Red Onion
- 4 Oz. Crumbled Goat Cheese
- 2 Tbsp. Shelled Sunflower Seeds
Instructions
Step 1
Preheat oven to 425F (220C). Arrange strawberries on foil-lined tray in even layer; roast for 15 to 20 minutes or until softened and caramelized.Step 2
Scrape strawberries and juices into blender; purée until smooth. Pour into saucepan set over medium heat; add ketchup, sugar, vinegar, soy sauce, mustard, ginger, hot sauce, Worcestershire sauce and garlic. Bring to boil; cook, stirring frequently, for 10 minutes or until thickened and fragrant. Let cool completely.Step 3
Season pork chops all over with salt and pepper. In large cast iron skillet, heat half of the oil over medium-high heat until almost smoking; cook pork chops, in batches, adding more oil as needed, for 3 minutes per side or until golden brown. Transfer to baking sheet fitted with wire rack.Step 4
Brush pork chops with sauce; roast for 5 minutes. Turn pork chops and brush with sauce; roast for 5 to 7 minutes or until pork chops are well glazed and juices run clear. Let rest for 5 minutes.Step 5
Strawberry Spinach Salad: Meanwhile, whisk together vinegar, maple syrup, Dijon mustard, salt and pepper; slowly whisk in oil until dressing is emulsified.Step 6
In large bowl, toss together spinach, strawberries, cucumbers, red onion and enough dressing to coat. Divide evenly among 6 dinner plates; sprinkle with goat cheese and sunflower seeds. Add glazed pork chop to each plate.
Notes:
- 1. BBQ Sauce can be made up to 5 days in advance.
- 2. Dressing can be tightly covered and stored in the refrigerator for up to one week.
- 3. Add cooked crumbled bacon to the salad and serve with grilled chicken breast for a light lunch entrée worthy of entertaining!
