Pork Chimichurri Salad

• 1 pound boneless pork chops about 1-inch thick,trimmed
• 6 ounces greens spring mix, 12 cups lightly packed
• 1 1/2 cups cherry tomatoes halved
• 6 ounces soft cheese like queso fresco, goat or fresh mozzarella, cut into 1/2-inch dice
• nonstick cooking spray
• 1/4 cup olive oil
• 3 tablespoons red wine vinegar
• 15 sprigs leaf parsley flat-
• 3 sprigs fresh oregano leaves
• 1/2 chipotle chile in adobo sauce
• salt
• black pepper

1. In a food processor, combine olive oil, vinegar, parsley, oregano leaves, and chipotle and puree. Season with salt and pepper and set aside.
2. Preheat a broiler and arrange a rack 6 inches from the heat. Line a rimmed baking sheet with foil and spray with cooking oil.
3. Place pork on the baking sheet and sprinkle both sides with salt and pepper. Broil until internal temperature reaches 145 degrees F, 5 to 6 minutes per side. Remove pork from broiler and let rest 5 minutes.
4. Meanwhile, in a large bowl, combine greens, cherry tomatoes, cheese, and chimichurri dressing to taste. Arrange salad on plates or a platter.
5. Cut chops into 1/4-inch slices. Arrange on top of salad, drizzle with additional dressing, and serve.

pork chops, spring mix, tomatoes, soft cheese, nonstick cooking spray, olive oil, red wine vinegar, parsley, oregano, salt, black pepper

Taken from www.yummly.com/recipe/Pork-Chimichurri-Salad-2248684 (may not work)