Easy Pork Chops With Fig And Arugula Salad Recipe

• 2 bone-in rib or center-cut chops (4 to 6 ounces each)
• 5 tablespoons plus 1 teaspoon extra virgin olive oil, divided
• Kosher salt and freshly ground black pepper
• 1/2 cup low-sodium chicken broth
• 1/2 cup white wine
• 2 tablespoons cold butter
• 5 ounces baby arugula
• 8 ounces mozzarella, torn into small pieces
• 2 medium shallots, thinly sliced (about 3/4 cup)
• 12 fresh figs, stemmed and halved
• 2 tablespoons sherry vinegar

1. Coat the pork chops with 1 teaspoon of oil and season well with salt and pepper. Heat 1 tablespoon olive oil in a 10-inch skillet over high heat until lightly smoking. Add the pork chops and cook until first side is nicely browned, 4 to 6 minutes. Flip and continue to cook until the internal temperature registers 145u0b0F on an instant read thermometer, about 3 minutes longer. Transfer to a plate and tent with foil.
2. Return skillet to heat and add 1/2 cup of shallots. Cook, stirring, until softened, about 2 minutes. Add the broth and wine, stirring to scrape any brown bits on the bottom of the pan, and bring to a boil. Simmer until sauce is reduced to 1/2 cup, about 5 minutes. Remove from heat and stir in cold butter until emulsified.
3. While sauce reduces, combine the arugula, mozzarella, remaining 1/4 cup of shallots, and figs. Combine sherry vinegar and remaining 1/4 cup live oil in a small bowl and whisk with a fork to combine. Season to taste with salt and pepper.
4. Return pork chops to skillet, coat with sauce, and tranfer to a plate. Dress salad (you may not need all dressing) and serve with pork.

center, extra virgin olive oil, kosher salt, chicken broth, white wine, cold butter, arugula, mozzarella, shallots, fresh figs, sherry vinegar

Taken from www.seriouseats.com/recipes/2012/09/easy-pork-chops-with-fig-and-arugula-salad-recipe.html (may not work)