Citrus, Rosemary & Sage Pork Shoulder Chops with Fresh Mixed Green Salad

(recipe serving size: 2-4 people)

For the pork chops:

2 large shoulder-cut pork chops

1/2 cup olive oil plus additional for cooking

Juice of 1/2 lemon

8-10 sprigs sage leaves, finely chopped

3 sprigs rosemary, finely chopped

1/2 tsp crushed red pepper flakes

1 1/2 tsp kosher salt

3 cloves garlic, minced

Combine the oil with the herbs, salt and pepper and coat the pork chops. Seal in a food storage bag and marinade for at least one hour or overnight.

Heat a cast-iron skillet over medium to medium-high heat. Add the additional olive oil. Cook the pork chops on each side for 4 minutes. Tent with aluminum foil to aid during the cooking process.

Set the chops aside and allow them to rest for 2-3 minutes.

For the salad:

Mixed greens

Fresh lemon juice

Olive oil

Kosher salt to taste

Cracked black pepper to taste

Mix equal parts of the lemon juice with the olive oil. Season with the salt and pepper to taste and toss with the mixed greens until the salad is lightly coated.

Bringing it all together:

Cooked pork chops

Mixed green salad

Slice the pork chops against the grain and transfer a healthy portion of it onto a plate (or serve it whole if you’re hungry!!). Accompany it with some of the salad and enjoy while the pork is warm!