How could you not love that face?
I am naming the salad below in honor of my favorite little dog Leroy; he's a dog with a lot of love and character and I used to live across the hall from him in Memphis. Today on my way to work I bumped into him and his owner Jeff. They now live in Greenpoint. What a small world huh? It was a great surprise and really made my day.
What you will need:
Thin sliced pork loin chops
a green pepper
sherry wine vinegar
red pepper flakes
What to do:
First you will put all of your meat in a pan. On one side you will sprinkle the meat with adobo. On the other side you will sprinkle it with salt and pepper. If you only have salt and pepper, use that. Turn heat on medium high and cover. Then wash and slice your green pepper and heat about a tablespoon of olive oil in a new pan. Then throw in the peppers and cover. Clean your mushrooms and also slice. Rinse and dry the salad and set aside. Then put the mushrooms in the pan with the green peppers, add cumin, cayenne and salt to taste.
Next, turn the meat and leave uncovered for a minute or two. Slice the avocado and sprinkle over a teaspoon of vinegar. When chops look about done, then raise the heat very high for a bit over a minute to brown. Don't burn them! Use your nose and your gut to know when to turn it off. While the pork is browning set up your plate: salad greens first, then the avocado slices followed by the sauteed vegetables with their liquid. Leave the plate and remove two chops, or one if you got larger chops, and slice up. Put on top of salad and finish with olive oil and red pepper flakes.
Ladies and gents this is not a side salad
I hope you enjoy it. I sure did and I know Leroy would have gotten in on the action if he had the chance.