Got To Be NC
Recipe by: Lisa Prince

Roasted vegetables add depth and flavor to a salad when the weather is cold. You can also use different types of greens, cheeses and fruits.

Servings: 2
Cook Time: Prep time: 20 minutes; Total time: 1 hour
Meal Type: Entree
NC Ingredients: Pork, Brussel sprouts, bacon, apple, pecan, feta

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Ingredients

2
pork chops
1/2
lb. Brussel sprouts
4
slices bacon
1/4
cup plus 1 tbsp. olive oil
1/4
cup plus 1 tbsp. maple syrup
1/4
cup extra-virgin olive oil
1/4
cup pure maple syrup
2
tbsp. apple cider vinegar
1
tsp. finely grated orange zest
2
tbsp. freshly squeezed orange juice
5
oz. container arugula
1
apple, sliced thin
1/2
cup pecan, chopped and toasted
1/4
cup feta, crumbled
salt and pepper to taste

Directions

  1. Pat pork chops dry, season with salt and pepper; grill until desired doneness.
  2. Cook bacon and reserve bacon drippings.
  3. Trim Brussel sprouts, cut in half or ¼ and toss with bacon drippings, olive oil, 1 Tbsp. maple syrup, salt and pepper. Place on a baking sheet in a preheated 400 degree oven and roast for 20 minutes, stirring half-way though.
  4. While the Brussel sprouts are roasting, make the dressing. Whisk together ¼ cup olive oil, ¼ cup maple syrup, apple cider vinegar, orange zest, orange juice, salt and pepper.
  5. Place arugula on 2 plates, top with apple, crumbled bacon, pecans, and pork. Drizzle with dressing; garnish with feta and serve.