1 bag baby spinach
1 sweet onion
1 tsp margarine
3 tblsp extra virgin olive oil
1 tblsp lemon juice
1 tsp balsamic
fresh ground pepper
fresh grated Parmesan cheese (goat preferred)
Saute 1/2 of a sweet or white onion w/ a little bit of margarine until it becomes slightly translucent. For a light dressing I combined 3tblspoons of EVO with 1 tblspoon lemon juice, 1 tsp balsamic, pinch of kosher salt, and 1/4 tsp fresh ground pepper in a small bowl. I then tossed 1/2 of a bag of baby spinach with the dressing. *taste dressing before you toss in spinach ours could have used some more lemon and I'm not 100% sure on the measurements since I just threw things in. Place spinach on salad plates and add onions, dried cherries, sunflower seeds, and we used Parmesan b/c that's all we had, would be better with goat cheese.
2 butterfly pork chops
3 tblsp soy sauce
1 tblsp honey
1/4 tsp ground ginger
2 butterfly pork chops. Combine 3 tblspoons soy and 1 tblespoon honey with 1/4 tsp ground ginger. Pour sauce on both sides of Pork chops. The first time I made this I browned pork chops in skillet with 1 tbls olive oil over medium heat. I browned both sides (2-3 minutes maybe on both sides). Place pork chops in dish and then pour over any remaining sauce. I then sprinkle kosher salt and fresh ground pepper on each side. Bake in pre heated oven of 325 for 20-25 minutes. (check at 20 minutes, depending on thickness and whether you browned them in skillet, they might be done).
2 Cups frozen peaches cut into bite size pieces
1 cup chopped sweet onion
2 packed tspoons light brown sugar
Place ingredients in a small pan over medium low heat. Cover. Allow to simmer ~25 minutes, Stirring occasionally. Since we only had 2 pork chops, we had left over chutney. You may want to cut the ingredients in half if only for 2 people. Should be done in 15-20 minutes if you do that.