Nutrition Facts

Instructions

• STEP 1

  Preheat oven to 425°F.

• STEP 2

  Wash and dry the fresh produce.

  • 2 plums
  • 1 fennel bulb
  • 1 (1 inch) piece ginger root

• STEP 3

  Halve plums lengthwise (around the pit); twist halves to separate, then remove and discard pits. Cut each half into thin slices and transfer to a baking sheet pan.

• STEP 4

  Trim off root end and stalks of the fennel, leaving only the white bulb. Halve fennel bulb lengthwise, then slice crosswise into thin half-moons. Add to the baking sheet with the plums.

• STEP 5

  Peel and mince ginger. Add to the baking sheet, then drizzle plums and fennel with oil. Toss to combine and spread out in an even layer.

  • 2 tsp extra virgin olive oil
  • ½ tsp cardamom, ground
  • ¼ tsp salt
  • ⅛ tsp black pepper

• STEP 6

  Place baking sheet in oven (it doesn't have to be fully heated) and roast, stirring halfway through, until plums and fennel are golden and tender, 8-10 minutes. Remove from oven.

• STEP 7

  Meanwhile preheat a skillet over medium-high heat.

• STEP 8

  While the skillet heats up, pat the pork chops dry with paper towels and place on a plate; season with spices on both sides.

  • 2 pork chops, bone-in
  • ½ tsp coriander, ground
  • ¼ tsp salt
  • ⅛ tsp black pepper

• STEP 9

  Once the skillet is hot, add oil and swirl to coat the bottom. Add pork chops and pan-fry until golden brown and cooked through, 3-4 minutes per side. Transfer to a clean plate and set aside to rest, about 5 minutes.

  • 1 tsp extra virgin olive oil

• STEP 10

  Meanwhile, place oil, honey, vinegar, salt, and pepper in a medium bowl. Whisk to combine the dressing.

  • 2 tsp extra virgin olive oil
  • 1 tsp honey
  • 1 tsp white wine vinegar
  • ⅛ tsp salt
  • ⅛ tsp black pepper

• STEP 11

  Using a peeler, shave Parmesan into curls. Add to the bowl with the dressing.

  • 2 oz Parmesan cheese

• STEP 12

  When the plums and fennel are done, add to the bowl and toss to combine the salad.

• STEP 13

  To serve, divide pork chops and salad between plates. Enjoy!