Cajun Pork Chops, Peach Spinach Salad & Dried Cherry Dressin

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What we send

• 12 oz pkg ribeye pork chop

• 1 peach

• V oz Cajun seasoning

• 1 shalllot

• 1 oz roasted almonds "

• 1 oz dried cherries

• 5 oz baby spinach

What you need

• olive oil

• kosher salt & ground pepper

• white wine vinegar (or apple cider vinegar)

• sugar

Напрямки

1. Prep pork & peaches

Light a grill to high, if using.

Pat pork dry.

Cut peach into quarters, discarding pit.

In a small bowl, combine 1½ teaspoons Cajun spice blend (or more, depending on heat preference) and 1 tablespoon oil; season with salt.

Rub spice mixture all over pork and peaches. Let sit until step 5.

Thinly slice ¼ cup of shallot. Coarsely chop almonds.

In a large bowl, whisk 1 tablespoon each of vinegar and oil, and ½ teaspoon sugar; season to taste with salt and pepper.

Add sliced shallots and dried cherries; let sit until ready to serve.

Heat a grill pan over high, if using. Oil grill grates.

Brush pork and peaches lightly with oil add to grill or grill pan; reduce heat to medium, cover, and cook, until pork is lightly charred and reaches 145°F

internally, about 3-4 minutes per side (or longer if desired). Peaches should be lightly charred and softened, 8-10 minutes.

Transfer to cutting board

Cut peach wedges in half lengthwise and add to dressing along with spinach and half of the almonds. Season to taste with salt and pepper, then toss to combine.

Transfer pork and salad to plates and sprinkle with remaining almonds. Enjoy!