Pan Fried Chops with Grape Salad

serves: 4 prep: 10min cook : 20min

Four 1 inch thicky sliced Pork Chops
Salt and Pepper

1 teaspoon dried oregano
2 tablespoons extra-virgin olive oil
1 red onion, halved and thinly sliced
1 cup red seedless grapes, halved
4 ounces baby spinach
1/4 cup sliced almonds, toasted
2 tablespoons balsamic vinegar


1. preheat the oven to 400. season the pork chops with salt, pepper and the oregano. in a large skillet, heat the olive oil over medium-high heat until rippling. add the chops and cook, turning once, until browned, about 4 minutes. transfer to a baking sheet, reserving the skillet and any juices, and roast until cooked through, 12 to 15minues.

2. meanwhile, in the same skillet, cook the red onion over medium-high heat for 3 minutes. stir in the grapes and 1/4 cup water and remove from the heat.

3. remove the chops from the oven, tent with foil and let rest for 5 minutes. stir the spinach, almonds and balsamic vinegar into the onion mixture; season with salt and pepper. serve the salad with the pork chops