Diva Tasting: Pork Chops and Salad…

Fried Pork Chops


1 Cup Vegetable Oil For Frying

1 Cup All-Purpose Flour

1 Teaspoon Seasoning Salt, Or To Taste

Sea Salt And Pepper To Taste

8 (3/4 Inch) Thick Pork Chops


Step 1 Heat oil in a large skillet over medium-high heat. Combine flour, seasoning salt, salt and pepper in a paper or plastic bag. Place pork chops into the bag, and shake to coat.

Step 2 When the oil is nice and hot, shake off excess flour from pork chops, and fry in the hot oil. Cook on each side for about 4 to 5 minutes, or until golden on the outside, and juices run clear. Serve with herbed mash potatoes, roasted green beans and dessert.

Serves 6-8

Salad and Citrus Vinaigrette


For The Vinaigrette:

2 Tablespoons Finely Chopped Shallot

2 Tablespoons Red Wine Vinegar

1/2 Teaspoon Finely Grated Lemon Zest, Plus 1 Tablespoon Fresh Lemon Juice

1 Tablespoon Fresh Orange Juice

2 Teaspoons Honey

1/3 Cup Extra-Virgin Olive Oil

Kosher Salt And Freshly Ground Pepper

For The Salad:

Kosher Salt

2 Bunches Asparagus (about 1 1/2 Pounds), Ends Trimmed And Cut On A Diagonal Into 1-Inch Pieces

1 Romaine Heart, Roughly Chopped

1 English Hothouse Cucumber, Trimmed, Halved Lengthwise, And Thinly Sliced

1 Ripe Avocado, Cut Into 1/2-Inch Cubes

15 Basil Leaves, Torn

1/3 Cup Torn Fresh Dill Fronds

Freshly Ground Black Pepper


For the vinaigrette:

Whisk shallot, vinegar, lemon zest, lemon juice, orange juice, and honey in a medium bowl until combined. Add oil in a steady stream, whisking constantly, until combined. Season with salt and pepper; set aside.

For the salad:

Bring a large pot of salted water to a boil; prepare a large bowl of ice water and a rimmed baking sheet lined with paper towels. Add asparagus to the boiling water and cook until crisp tender, 1-2 minutes. Remove with a slotted spoon or spider and immediately plunge into the ice water until chilled, then use slotted spoon to transfer asparagus to baking sheet to drain.

In a large bowl, combine romaine, cucumber, avocado, basil, dill, and blanched asparagus. Drizzle with desired amount of dressing, season with salt and pepper, and toss gently to combine. Serve salad with remaining dressing on the side.


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