Dry Brined Berkshire Pork Chops with Kale-Blood Orange Salad
Prep Time 20 MinCook Time 20 Min
Thick, juicy dry-brined Berkshire chops, lightly seasoned and paired with a zesty salad of baby kale and blood oranges. Perfection on a plate.
INGREDIENTS
½ Tbsp. Bad to the Bone Pork Seasoning
1 tsp. Olive Oil
Salad:
3 oz. Baby Kale
2 Blood Oranges, peeled
½ Cup Hazelnuts, toasted and chopped
1 tsp. Dijon Mustard
2 Tbsp. Extra Virgin Olive Oil
2 Tbsp. Red Wine Vinegar
LET'S GET COOKING!
Season pork chops with salt, pepper and seasoning. Cover with plastic wrap and refrigerate overnight.
Pre-heat oven to 400°F. Rinse off dry brine. Pat dry and bring to room temperature.
Heat a large skillet over medium-high heat with 1 tsp. oil. Sear pork chops on both sides until golden brown. Transfer to a sheet pan and roast for 10-12 minutes. Internal temperature should read a minimum of 145°F for medium rare. Let meat rest for 5 minutes before serving.*
Prepare the salad. Trim off ends and rind of oranges; cut off the segments. Place kale in a salad bowl; add orange segments and hazelnuts. Cover and set aside.
In a small bowl, whisk together the vinegar and mustard. Whisk in the olive oil and season with salt and pepper. Set aside until ready to serve.
Pour dressing over salad and toss. Serve pork chops with salad on the side.
*USDA recommends cooking pork to a minimum internal temperature of 145°F