“Orange zest, cilantro, and a little bit of jalapeno pepper flavor the cranberry-apple salsa topping these pork chops.” - by Dole
Ingredients
Adjust Servings
Original recipe yields 2 servings
Directions
- Brush pork chops with 1 tablespoon olive oil and sprinkle with Cajun seasoning, to taste. Grill or broil until pork is no longer pink.
- Saute arugula in remaining 1/2 tablespoon olive oil in large nonstick skillet over medium heat 2 to 3 minutes or until just wilted. Season with salt, to taste.
- Arrange arugula and pork chops on 2 large plates. Spoon Cran-Apple Salsa Dressing over pork, to taste. Refrigerate any remaining dressing.
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