Pork Chops with Pear Salad



Whether whipped up as a weeknight dinner or shared with guests over the weekend, these meaty, tender pork chops hit all the right notes—especially when paired with a bright, refreshing salad in a lemony mustard dressing. 

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4 serving(s)

Total Time:
25 mins



  • 4 tbsp.

    olive oil, divided

  • 4

    1 1/2-in. pork rib chops (about 2 lbs total)

  • Kosher salt and pepper

  • 4

    cloves garlic, smashed

  • 2 tbsp.

    lemon juice

  • 2 tsp.

    Dijon mustard

  • 2

    stalks celery, thinly sliced on a bias

  • 1

    Bartlett pear, cored and thinly sliced

  • 1

    bulb fennel, cored and thinly sliced

  • 1

    scallion, thinly sliced

  • 2

    small bunches arugula, thick stems discarded

  • 1/2 c.



NUTRITIONAL INFORMATION (per serving): About 583 calories, 40 g fat (9 g saturated), 40 g protein, 709 mg sodium, 16 g carbohydrates, 5 g fiber

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