1/2cup beets julienned, pre-cooked (about 2 medium beets)
1/2cup goat cheese
1/4cup red onion thinly sliced
2tbsp roasted pistachios chopped
4dried figsfinely diced
DRESSING/MARINADE:
3tbsp olive oil
2tbsp orange juice
3tbsp balsamic vinegar
1tsp fresh thyme chopped
1tsp fresh rosemary chopped
1tsp garlic powder
2tsp Dijon mustard
1/2tsp salt
black pepperto taste
1sprig rosemary
1sprig thyme
Instructions
COMBINE all ingredients for the dressing/marinade (except for the sprigs of rosemary and thyme) in a small jar and shake until well combined. Place the pork chops in a large ziploc bag and add 3 tbsp of the dressing/marinade plus the rosemary and thyme sprigs. Marinate in the refrigerator for several hours or (even better) overnight.
HEAT a large pan over medium-high heat and sear the pork chops for 4-5 minutes on each side. Remove from the pan and let rest for at least 5 minutes. For the salad, arrange the beets, goat cheese, red onion, pistachios, and figs on top of the mixed greens.
SLICE the pork and place on top of the salad. Dress with the remaining dressing/marinade.