This salad is a lively blend of sharp arugula, tangy goat cheese, mellow pecans and tart pomegranates. If you can't find arugula. substitute any salad green.
Recipe: Season the pork chop generously with the pepper, cumin and salt. Place olive oil in a cast iron skillet under high heat and sear the pork chop on both sides. About 3 minutes on each side. To finish the chops, place in a 400 degree oven for about 12 minutes, or until thermometer reaches 140-150 degrees. In a separate cast iron skillet, add 1 tablespoon of olive oil, chopped onions and cook until soft. Add the minced garlic until fragrant, about 2 minutes, then add the okra, tomatoes, chicken stock and lime juice. Allow the ingredients to come together and the flavors to incorporate with each other for about 10 minutes then season salt and pepper. Serve the pork chops with the succotash on top and drizzle with fresh lime juice.
