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In this traditional Italian combination, warm pan-fried pork chops complement cool, crisp salad greens.
2 teaspoons McCormick® Basil Leaves
1 1/2 teaspoons McCormick® Garlic, Minced
1 teaspoon salt
1/2 teaspoon McCormick® Black Pepper, Coarse Ground
4 bone-in pork chops, 1/2-inch thick
5 tablespoons olive oil, divided
8 cups salad greens
1 cup chopped tomato
1/4 cup thinly sliced red onion
2 tablespoons white balsamic vinegar
Mix seasonings in small bowl. Sprinkle pork chops with 3 teaspoons of the seasoning mixture. Set aside.
Heat 2 tablespoons of the oil in large nonstick skillet on medium heat. Add pork chops; cook 4 minutes per side or until desired doneness.
Toss salad greens, tomato and onion in large bowl. Mix remaining 3 tablespoons olive oil, vinegar and remaining 2 teaspoons seasoning mixture. Drizzle over salad; toss to coat well. Divide salad evenly among 4 serving plates. Top each with a pork chop. Serve immediately.
(Amount per serving)