Nobody's Blueberry Pig Salad

Hi, I'm Nobody. And today I was hungry.

Really hungry. But I still took pictures. Just for you.

And now you can make a Blueberry Pig Salad too!

First, start off with these. Olive oil, Dijon mustard, black pepper, and lemon juice.

Before we go any further, I just want to say that mustard reminded me of Sunnybyrd.

A lot.

Also, my pepper shaker is ugly.

Moving on...

Take two tablespoons of Dijon. One of lemon juice and oil. And a dash of pepper. And whisk it all up with a fork. Looking good already!

Then you'll need two center cut pork chops, trimmed of fat. (This is where the pig comes in.)

Stab 'em with a fork (just to make sure they're done oinkin') and swish 'em around in the marinade.

Yeah, I said 'swish'. It helps if you say 'swish, swish' while doing it.

Really. Would I lie?

Take a frying pan. Any largish one will do. This is my scratched and battered nonstick pan. (I like to use metal tongs, oops.)

Set it over medium high heat and let it get hot.

Or you could heat up the grill... But I was lazy and ravenous, so I took the easy way out!





While the pan is heating, grab the rest of your salad. Spring mix salad greens, feta cheese, and fresh blueberries! Yum!

Also, it's okay to take dark, unattractive pictures. Especially when you're really hungry.




Measure out about two cups of greens for each plate. Or yanno, a big honkin' handful. Whatever!
I'm not here to judge. :x



That pan should be nice and hot, so slap those pork chops down. Fry them on each side for 1 min.
Then turn the heat down, cover the pan, and cook for another 2-3 minutes - until desired doneness.




Once they're cooked, set them on a cutting board and let them rest.

It's been a hard day! They need to relax a minute or two.

Meanwhile...

Grab these from your fridge!

Mix a few teaspoons of each in a dish. A little less of the lemon juice. Don't be too picky!


Do what feels right!


You should have about 1/4 cup.







And since you've been fooling with the dressing... And dodged a vacuum cleaner... And taken lots
and lots of pictures... Your pork chops should be rested enough to cut!


But first. I want to tell you something. I want to confide in you.


I want to come out and say...






I'm not fancy.


There ain't no engineered marble countertops, carved cherrywood cabinets or heated slate floors up in here.


There are, however, Tupperware containers.


And a saran wrap dispenser.


Now that we've gotten that out in the open, go ahead and slice up those chops!

And add them to your greens!

Next you'll want feta.

And blueberries. Mmmmm, blueberries.

Then take your dressing. And drizzle it over top. All of it.

And enjoy!

Nobody's Blueberry Pig Salad

Serves: 2

Marinade:

2 tbsp Dijon mustard

1 tbsp lemon juice

1 tbsp olive oil

1/4 tsp ground black pepper

2 center cut pork loin chops, trimmed of excess fat

Dressing:

3 tsp mayonnaise

3 tsp Dijon mustard

3 tsp honey

2 tsp lemon juice

4 cups spring mix salad greens

1/2 cup fresh blueberries

1/4 cup feta cheese, crumbled

In a medium bowl, whisk together 2 tbsp Dijon, 1 tbsp lemon juice, olive oil and black pepper. Trim pork chops of excess fat and add to marinade. Place a 10" skillet over med-high heat and allow to get hot. Add pork chops and fry for 1 minute on each side, lower heat, cover and continue cooking 2-3 minutes, or until desired doneness. Remove from pan to cutting board and allow to rest 2 minutes.

In a small bowl, combine mayonnaise, 3 tsp Dijon, honey and 2 tsp lemon juice. Whisk well, and set aside.

Portion 2 cups of salad greens for each plate. Slice pork chops in thin strips and divide between plates. Add half of blueberries and feta to each salad. Drizzle with dressing just before serving.

I think it almost looks good enough to eat.

What do you think?