1/2 cupbeets julienned, pre-cooked (about 2 medium beets)
¼ cup goat cheese
1/4 cup red onion thinly sliced
4dried figsfinely diced
DRESSSING/MARINADE:
2 tbsp olive oil
2 tbsp orange juice
3 tbsp balsamic vinegar
1tspfresh thyme chopped
1tspfresh rosemary chopped
1tspgarlic powder
2tspDijon mustard
½tspsalt
black pepper to taste
1sprigrosemary
1sprigthyme
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, 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.