Pork Chops with Charred Romaine & Nectarine-Avocado-Almond Salsa

By ltrodrigu

Ingredients

• Two 6-ounce boneless pork chops
• 3 tablespoons roasted almonds
• 2 nectarines
• 1 Haas avocado
• 2 Roma tomatoes
• 1/4 teaspoon Marash chile flakes (optional)
• 1 romaine heart
• 2 or 3 red radishes
• 1 lemon
• Fresh mint

Details

Servings 2

Preparation

Step 1

Prep & Cook the Pork Chops:
Pat the pork chops dry with a paper towel; season generously with salt and pepper.
In a large grill pan or frying pan over medium heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the pork chops and cook until browned and cooked through, 5 to 7 minutes per side, depending on thickness. Transfer to a plate. Do not clean the pan.
While the pork chops cook, prepare the nectarine-almond salsa.

Start Nectarine-Avocado-Almond Salsa:
Coarsely chop the almonds. Cut the nectarines in half and remove the pits; cut the fruit into ½-inch pieces. Cut away the cores from the tomatoes; coarsely chop the tomatoes. Skin and remove avocado. In a medium bowl, combine the almonds, nectarines, tomatoes, avocado and as much Marash chile as you like. Let stand while you prepare the romaine and radishes.

Prep & Cook Romaine & Radishes:
Keeping the root intact, cut the romaine in half lengthwise. Trim the ends from the radishes. Cut the radishes into quarters. In the same pan used for the pork chops, if dry, add 1 teaspoon oil and warm over medium-high heat until hot but not smoking. Add the romaine and radishes, cut sides down, and cook, turning the radishes once or twice, until lightly charred, 4 to 5 minutes. Transfer to a cutting board and cut each romaine half in half lengthwise. While the romaine and radishes cook, finish the nectarine-avocado-almond salsa.

Finish Nectarine-Avocado-Almond Salsa:
Juice the lemon. Strip the mint leaves from the stems; coarsely chop the leaves. In a small bowl, stir together 2 tablespoons lemon juice and 1 tablespoon oil; season to taste with salt and pepper. Add the vinaigrette and mint to the bowl with the salsa and stir to combine; season to taste with salt and pepper.

Serve:
Transfer the pork chops, romaine, and radishes to individual plates, top with the nectarine-avocado-almond salsa, and serve.