Center-Cut Pork Chops with Warm Beet, Carrot & Walnut Salad
"This recipe uses some of our favorite root vegetables to accent the richness of center-cut pork chops, basted with butter, smashed garlic and fresh thyme. You’ll marinate beet and shallot in Champagne vinegar, infusing the earthy, sweet beet with the vinegar’s delicate brightness (and mellowing the bite of the shallot). Then you’ll finish the marinated beet with sautéed carrots and arugula. The result is a wholesome and gourmet way to warm up...."
INGREDIENTS
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2 Boneless, Center-Cut Pork Chops
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2 Carrots
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2 Cloves Garlic
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1 Red Beet
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1 Ounce Arugula
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1 Bunch Thyme
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2 Tablespoons Butter
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2 Tablespoons Walnuts
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1 Shallot
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1 Tablespoon Champagne Vinegar
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