Pan-Fried Chops with Grape Salad (Sent By Megan)

The pork chops are fun to cook and Jesse and I both like the wilted spinich salad with grapes and onions. Delicious.


Ingredients:
Four 1-inch-thick pork chops Salt and pepper 1 teaspoon dried oregano 2 tablespoons extra-virgin olive oil 1 red onion, halved and thinly sliced 1 cup red seedless grapes, halved 4 ounces baby spinach 1/4 cup sliced almonds, toasted 2 tablespoons balsamic vinegar Pan-Fried Chops with Crunchy Grape Salad - Tip Frozen assets
Freeze grapes for a quick, healthful treat.
Directions:Preheat the oven to 400°. Season the pork chops with salt, pepper and the oregano. In a large skillet, heat the olive oil over medium-high heat until rippling. Add the chops and cook, turning once, until browned, about 4 minutes. Transfer to a baking sheet, reserving the skillet and any juices, and roast until cooked through, 12 to 15 minutes.

Meanwhile, in the same skillet, cook the red onion over medium-high heat for 3 minutes. Stir in the grapes and 1/4 cup water and remove from the heat.

Remove the chops from the oven, tent with foil and let rest for 5 minutes. Stir the spinach, almonds and balsamic vinegar into the onion mixture; season with salt and pepper. Serve the salad with the pork chops.