- 1 pound boneless pork loin chops, about 1-inch thick, trimmed
- Dressing:
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 15 sprigs flat-leaf parsley
- 3 sprigs fresh oregano, leaves
- 1/2 chipotle pepper (from a can of chipotles in adobo sauce)
- Salt and pepper
- Salad:
- 6 ounces spring mix greens
- 1 1/2 cups cherry tomatoes, halved
- 6 ounces soft cheese, like queso fresco, goat or fresh mozzarella, cut into 1/2-inch dice
- Oil spray
- In a food processor, combine olive oil, vinegar, parsley, oregano leaves, and chipotle and puree. Season with salt and pepper and set aside.
- Preheat a broiler and arrange a rack 6 inches from the heat. Line a rimmed baking sheet with foil and spray with cooking oil.
- Place pork on the baking sheet and sprinkle both sides with salt and pepper. Broil until internal temperature reaches 145 degrees F, 5 to 6 minutes per side. Remove pork from broiler and let rest 5 minutes.
- Meanwhile, in a large bowl, combine greens, cherry tomatoes, cheese, and chimichurri dressing to taste. Arrange salad on plates or a platter.
- Cut chops into 1/4-inch slices. Arrange on top of salad, drizzle with additional dressing, and serve.