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Grilled Pork Chop with Arugula-Apple Salad

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    Sourcing heritage-breed pork makes for more delicious and conscionable consumption. Brio uses Sloping Hill Farm heritage-breed pork from Qualicum Beach, BC.

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    6 double-cut pork chops
    Salt and pepper to taste

    Marinade:

    1 lemon, zested and juiced
    1/2 cup (125 mL) oregano, chopped
    1/2 cup (125 mL) extra-virgin olive oil
    1 cup (250 mL) white wine

    Salad:

    1 Tbsp (15 mL) honey
    1 Tbsp (15 mL) grainy mustard
    2 Tbsp (30 mL) apple cider vinegar
    4 Tbsp (60 mL) extra-virgin olive oil
    3 apples, cored and cut into sixths
    2 bunches of arugula

    Season pork chops with salt and pepper. Place in a bowl and toss with remaining marinade ingredients. Leave to marinate for 4 or 5 hours.

    Remove pork from marinade and pat dry. Grill for about 20 minutes or until cooked to your liking.

    Toss salad ingredients together and serve on the side with extra olive oil for drizzling.

    Serves 6.

    source: "The Spirit of Café Brio", alive #308, June 2008

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    Grilled Pork Chop with Arugula-Apple Salad

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