No need to worry about a smoky kitchen with these summer pork chops.
Bonus!there’s no smoky kitchen to worry about after cooking.
Serve the chops with peppery arugula and stone fruit salad, a perfect savory-sweet dinner pairing.
Photo: Greg DuPree
This recipe was developed by Mary Claire Britton.
4cupsarugula (about 4 oz.)
Whisk vinegar, honey, garlic, 12 teaspoon each salt and pepper, and 5 tablespoons oil.
Pat pork chops dry and brush with remaining 1 tablespoon oil.
Season both sides with remaining 1 teaspoon salt and teaspoon pepper.
Let rest for 10 minutes.
Meanwhile, toss arugula with parsley and peaches.
Serve with pork, drizzled with vinaigrette.
