Gingery Pork Chops With Apricot And Feta Salad Recipe

• 4 boneless center-cut pork chops, about 1 1/2 pounds total
• Kosher salt and freshly ground black pepper
• 1 teaspoon freshly grated ginger
• 1/2 tablespoon ground cumin
• 1 teaspoon dried red chile flakes
• 4 tablespoons extra-virgin olive oil, divided
• 1 tablespoon Dijon mustard
• 2 tablespoons fresh juice from 1 lemon
• 5 cups mixed greens or arugula
• 4 large apricots, pitted and sliced
• 1/2 cup packed fresh basil leaves
• 1/2 cup crumbled feta

1. Season pork with salt, pepper, cumin, and chile flakes. Heat 2 tablespoons oil in a 12-inch skillet over medium-high heat until lightly smoking. Add chops and cook until browned on the bottom, about 5 minutes. Flip and cook until pork is just cooked through, about 3 minutes longer. Let rest 5 minutes.
2. In a large serving bowl, mix the remaining 2 tablespoons oil with Dijon and lemon juice and season with salt and pepper. Add greens, apricots, basil, and feta and toss well. Set pork chops on top of salad and serve.

center, kosher salt, freshly grated ginger, ground cumin, red chile, extravirgin olive oil, mustard, fresh juice from, mixed greens, apricots, basil, feta

Taken from www.seriouseats.com/recipes/2014/07/pork-chops-apricot-feta-salad-recipe.html (may not work)