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Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)
Juice lime into a small bowl.
Peel and mince garlic and shallots; add to the bowl with the lime juice along with oil, honey, and salt.
Quarter jalapeño peppers lengthwise; seed and remove ribs with a spoon. Mince and add to the bowl. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)
Pick basil leaves off the stems, discard stems, and mince the leaves. Add to the bowl and stir to combine the salsa; set aside.
Preheat a large skillet over medium-high heat.
While the skillet heats up, pat pork chops dry with paper towels and place on a plate; season with salt and pepper on both sides.
Once the skillet is hot, add oil and swirl to coat the bottom. Add chops and pan-fry until golden brown and cooked through, 3-4 minutes per side. Transfer chops to a clean plate and loosely cover with aluminum foil.
Meanwhile, place oil, vinegar, honey, salt, and pepper in a medium bowl. Whisk to combine the dressing.
Trim and quarter strawberries lengthwise; add to the bowl with the dressing.
Halve tomatoes; add to the bowl along with the arugula and toss to combine the salad.
To serve, divide pork chops and salad between plates; spoon salsa over the chops and enjoy!
Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)
Juice lime into a small bowl.
Peel and mince garlic and shallots; add to the bowl with the lime juice along with oil, honey, and salt.
Quarter jalapeño peppers lengthwise; seed and remove ribs with a spoon. Mince and add to the bowl. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)
Pick basil leaves off the stems, discard stems, and mince the leaves. Add to the bowl and stir to combine the salsa; set aside.
Preheat a large skillet over medium-high heat.
While the skillet heats up, pat pork chops dry with paper towels and place on a plate; season with salt and pepper on both sides.
Once the skillet is hot, add oil and swirl to coat the bottom. Add chops and pan-fry until golden brown and cooked through, 3-4 minutes per side. Transfer chops to a clean plate and loosely cover with aluminum foil.
Meanwhile, place oil, vinegar, honey, salt, and pepper in a medium bowl. Whisk to combine the dressing.
Trim and quarter strawberries lengthwise; add to the bowl with the dressing.
Halve tomatoes; add to the bowl along with the arugula and toss to combine the salad.
To serve, divide pork chops and salad between plates; spoon salsa over the chops and enjoy!