Categories: Meals

Ingredients

• 1 Lime
• 4 oz. Mandarin Oranges in Juice
• 2 Mint Sprigs
• 1 Shallot
• 2 Bone-in Pork Chops
• 1 Tbsp. Mojito Lime Seasoning
• 1/2 oz. Honey
• 3 oz. Baby Arugula
• 1/2 oz. Slivered Almonds

Directions

1. Preheat oven to 375 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.

2. Zest lime, halve, and juice. Drain mandarin oranges and reserve juice. Stem and coarsely chop mint. Peel and halve shallot. Slice into thin strips. Rinse pork chops, pat dry, and season both sides with mojito seasoning and a pinch of pepper.

3. Combine honey, mint (reserve a pinch for garnish), 2 Tbsp. reserved orange juice, 4 tsp. lime juice, 2 tsp. lime zest, 2 Tbsp. olive oil, ½ tsp. salt, and a pinch of pepper in a large mixing bowl. Mix together thoroughly. Reserve 2 Tbsp. dressing for pork chops. Refrigerate until ready to use.

4. Heat 2 tsp. olive oil in a medium pan over medium heat. Place pork chops in hot pan and cook until golden brown, 2-3 minutes per side. Transfer chops to prepared baking sheet. Pork chops will finish cooking later.

5. Place baking sheet in oven and bake until pork chops reach a minimum internal temperature of 145 degrees, 8-10 minutes. Remove from oven and rest 5 minutes. While pork chops bake, make salad.

6. In bowl containing dressing, add arugula, mandarin oranges, and shallots (to taste). Toss to coat ingredients with dressing.

7. Place a serving of salad on a plate and garnish with slivered almonds. Nestle pork chop against salad and garnish with reserved mint and reserved dressing.

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