Pork Chops with Strawberry-Jalapeño Relish
Steamed Asparagus and Barley Pilaf
Ingredients
- 2 (6-oz) bone-in pork chops
- ¼ tsp salt, divided
- ¼ tsp pepper, divided
- 1 Tbsp olive oil, divided
- 2 tsp fresh lime juice
- ¼ tsp honey
- ½ cup sliced organic strawberries
- 1 tsp minced organic jalapeño pepper
- 2 tsp chopped fresh cilantro
- ¼ tsp minced garlic
Instructions
- Sprinkle pork with ⅛ tsp each salt and pepper. Cook in ½ Tbsp hot oil in a large nonstick skillet over medium-high heat 3 to 4 minutes per side. Remove from skillet.
- Whisk together lime juice, honey, and ½ Tbsp oil in a bowl. Add strawberries, jalapeño, cilantro, garlic, and ⅛ tsp each salt and pepper; toss.
- Serve strawberry relish over pork.
Side Dish Ingredients
- ½ cup pearled barley
- ¼ cup chopped pecans
- ½ small shallot, minced
- ½ Tbsp olive oil
- ½ Tbsp fresh lemon juice
- ½ tsp salt, divided
- ½ tsp pepper, divided
- ½ lb asparagus, trimmed
- 2 Tbsp water
Side Dish Instructions
- Cook barley in boiling salted water to cover 35 minutes or until al dente; drain and rinse with cold water.
- Toast nuts in a dry skillet over medium heat 4 to 5 minutes or until fragrant.
- Sauté shallot in hot oil in a saucepan over medium heat 2 minutes. Stir in barley, nuts, lemon juice, and ¼ tsp each salt and pepper.
- Bring asparagus and water to a boil in a large skillet. Cover, reduce heat, and simmer 5 minutes or until crisp-tender. Drain, if necessary. Sprinkle with ¼ tsp each salt and pepper.
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