Whip up an impressive dinner with Portuguese-inspired pork chops and fresh sides to complement.
.Ingredients:
Pan-Seared Portuguese Pork Chops
4 (8 oz) pork chops, frenched
1 tablespoon olive oil, divided
1 tablespoon kosher salt
2 teaspoons fresh ground black pepper
Potato and Linguica Sausage Hash
2 teaspoons olive oil
12 oz baby red potato, small diced
2 oz carrot, small diced
½ cup chicken stock
4 oz linguica
2 teaspoons shallot, minced
1 teaspoon garlic, minced
½ teaspoon kosher salt
¼ teaspoon fresh ground black pepper
1 tablespoon parsley, chopped
Broiled Cherry Tomatoes + Arugula
8 oz cherry tomatoes on vine
1 teaspoon olive oil and 1 tablespoon olive oil
1 ½ teaspoons lemon juice
1 ½ teaspoons honey
4 oz arugula
¼ oz red onion, shaved
¼ teaspoon kosher salt
⅛ teaspoon fresh ground black pepper
2 tablespoons Parmesan, shaved (optional)
Directions:
Pan-Seared Portuguese Pork Chops
- Preheat oven to 350°F.
- Pat the chops dry then rub with ½ tablespoon olive oil and season with salt and pepper.
- Heat the rest of the olive oil over medium-high heat and sear the chops for 5 to 7 minutes per side. Transfer the chops to an oven and bring to an internal temperature of 140°F (approximately 12 to 15 minutes). Let the chops rest.
Potato and Linguica Sausage Hash
- Heat olive oil in a sauté pan over medium-high heat and sauté the diced potatoes and carrots for approximately 10 minutes, stirring often. After they have gained a little bit of color, pour in the stock and cook for an additional 10 minutes or until the stock has cooked off and the vegetables are tender.
- Set the vegetables aside and return the pan to the stove. Sauté the linguica, shallots and garlic for approximately 5 minutes and return the vegetables to the pan.
- Season the hash with salt, pepper and parsley and serve immediately.
Broiled Cherry Tomatoes + Arugula
- Coat the cherry tomatoes with 1 teaspoon olive oil, then broil for 5 to 7 minutes or until the skin just starts to blister or crack.
- Transfer the tomatoes to the refrigerator directly. As the tomatoes cool, stir 1 tablespoon olive oil, lemon juice and honey together.
- Add the red onion, salt, pepper and Parmesan.
- Once the tomatoes are cool, approximately 5 minutes, toss everything together with arugula and serve the salad immediately.
