Ingredients

Ingredients

• 2 Boneless, Center-Cut Pork Chops
• 2 Carrots
• 2 Garlic
• 1 Red Beet
• 1 oz Arugula
• 1 Thyme
• 2 tbsp Butter
• 2 tbsp Walnuts
• 1 Shallot
• 1 tbsp Champagne Vinegar

Instructions

Instructions

1

Prepare the ingredients:

Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Peel and large dice the beet on a paper towel-lined cutting board. Peel the carrots; halve lengthwise, then cut into 2-inch-long pieces on an angle. Peel the garlic; smash each clove once with the side of your knife. Pick the thyme leaves off the stems; discard the stems. Roughly chop the walnuts. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra); place in a medium bowl with the vinegar.

2

Cook & marinate the beet:

Add the beet to the pot of boiling water and cook 18 to 20 minutes, or until tender when pierced with a fork. Drain thoroughly and transfer to the bowl with the shallot-vinegar mixture. Toss to coat; season with salt and pepper to taste. Set aside to marinate for at least 5 minutes.

3

Cook the carrots:

While the beet cooks, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the carrots and cook, stirring occasionally, 4 to 6 minutes, or until slightly softened and lightly browned. Add ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the carrots have softened and the liquid has cooked off; season with salt and pepper. Transfer to a plate. Wipe out the pan.

4

Cook the pork chops:

Pat the pork chops dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork chops; cook 4 to 6 minutes on the first side, or until browned. Flip and add the garlic, thyme and butter; cook, occasionally tilting the pan and spooning the sauce over the pork chops, 3 to 5 minutes, or until the pork chops are cooked through. Transfer to a cutting board, leaving the garlic and any sauce in the pan, and let rest for at least 5 minutes.

5

Finish the salad & plate your dish:

While the pork chops rest, add the marinated beet, cooked carrots and walnuts to the pan of reserved sauce. Cook on medium, stirring occasionally, 1 to 2 minutes, or until heated through; season with salt and pepper to taste. Turn off the heat and discard the garlic. Stir in the arugula until wilted. Slice the rested pork chops crosswise into ½-inch pieces. Divide the finished salad and sliced pork chops between 2 plates. Enjoy!