Easy Pork Chops with Fig and Arugula Salad

Ingredients

• 5 ounces baby arugula 
• 2 tablespoons butter cold
• 8 ounces pork chops bone-in
• 5 tablespoons olive oil extra virgin divided
• 12  figs fresh stemmed halved
• 2 servings pepper black freshly ground
• 0.5 cup chicken broth low-sodium
• 8 ounces mozzarella cheese 
• 0.8 cup shallots thinly sliced
• 2 tablespoons sherry vinegar 
• 0.5 cup wine 

Equipment

• bowl
• frying pan
• whisk
• kitchen thermometer
• aluminum foil

Directions

1. Coat the pork chops with 1 teaspoon of oil and season well with salt and pepper.
2. Heat 1 tablespoon olive oil in a 10-inch skillet over high heat until lightly smoking.
3. Add the pork chops and cook until first side is nicely browned, 4 to 6 minutes. Flip and continue to cook until the internal temperature registers 145°F on an instant read thermometer, about 3 minutes longer.
4. Transfer to a plate and tent with foil.
5. Return skillet to heat and add 1/2 cup of shallots. Cook, stirring, until softened, about 2 minutes.
6. Add the broth and wine, stirring to scrape any brown bits on the bottom of the pan, and bring to a boil. Simmer until sauce is reduced to 1/2 cup, about 5 minutes.
7. Remove from heat and stir in cold butter until emulsified.
8. While sauce reduces, combine the arugula, mozzarella, remaining 1/4 cup of shallots, and figs.
9. Combine sherry vinegar and remaining 1/4 cup live oil in a small bowl and whisk with a fork to combine. Season to taste with salt and pepper.
10. Return pork chops to skillet, coat with sauce, and tranfer to a plate. Dress salad (you may not need all dressing) and serve with pork.