- 4 thick-cut pork chops
- Grape seed oil
- Steak Seasoning: I like Golden Toad, just be sure yours doesn’t have sugar or gluten
- 4 cups lettuce (any variety will do)
- 1/4 cup chopped pecans
- Red or white onion, thinly sliced
- 1 pear sliced
- handful of craisins
- dressing (balsamic vinagrette is my favorite, we used a drizzle of olive oil and balsamic vinegar)
Place the pork chops on a plate or glass dish, and drizzle both sides with the grape seed oil. Liberally season the meat on both sides with your favorite steak seasoning mix. Put the pork in the fridge for at least an hour to marinate.
Heat your oven to 400, and cook for approximately 20 minutes, turning the meat half way through. You’ll need to cook it to your desired doneness. Remove the meat from the oven, and let rest for 5 minutes, loosely covered with foil.
The salad needs no directions, just assemble all ingredients on your plate, and drizzle with oil and vinegar.