Pork Chop Layered Salad with Blue Cheese Dressing

• 1 tablespoon kosher salt
• 1 tablespoon light brown sugar
• 1 tablespoon sweet smoked paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• Three 8-ounce bone-in loin pork chops
• 3 to 4 tablespoons olive oil
• 1 cup sour cream
• 1/2 cup milk
• 1/2 cup mayonnaise
• Zest of 1 lemon
• Kosher salt and freshly ground black pepper
• 1 cup blue cheese crumbles
• 8 slices bacon
• 2 heads Romaine lettuce, chopped
• 2 cups spinach, stems removed
• 1 pint grape tomatoes, halved
• 1 medium red onion, chopped
• 3 hard-boiled eggs, chopped
• 2 cups frozen peas, thawed

1. Special equipment: a glass trifle dish
2. For the pork chops: Combine the salt, brown sugar, smoked paprika, cayenne pepper, onion powder and black pepper in a small bowl.
3. Season the pork chops on both sides with the spice mixture, cover with plastic wrap and let sit at room temperature for 1 hour.
4. For the blue cheese dressing: Meanwhile, whisk the sour cream, milk, mayonnaise, lemon zest and some salt and pepper in a medium bowl until smooth.
5. Fold in the blue cheese so the crumbles do not come apart.
6. Refrigerate the dressing until you serve the salad.
7. Heat a large cast iron skillet over medium high heat, then add enough olive oil to coat the bottom of the pan; heat.
8. Add the pork chops and cook until golden brown on both sides and a meat thermometer reads 145 degrees F., 6 to 8 minutes per side.
9. Transfer to a plate and let rest 5 minutes.
10. For the layered salad: Heat a medium cast iron skillet over medium-high heat, add the bacon and cook, turning once, until crispy, 5 to 7 minutes.
11. Drain on a paper towel- lined plate and crumble.
12. To assemble the salad: Slice the pork chops 1 1/2-inches thick.
13. Put a layer of lettuce in the bottom of the trifle dish, then layer in the spinach, grape tomatoes, onion, hard-boiled eggs, crumbled bacon and peas in that order.
14. Repeat the layers and then top with the pork chops.
15. Serve with the blue cheese dressing.

kosher salt, light brown sugar, sweet smoked paprika, cayenne pepper, onion powder, black pepper, three, olive oil, sour cream, milk, mayonnaise, lemon, kosher salt, blue cheese crumbles, bacon, spinach, grape tomatoes, red onion, eggs, frozen peas

Taken from www.foodnetwork.com/recipes/nancy-fuller/pork-chop-layered-salad-with-blue-cheese-dressing.html (may not work)