Strawberry–Balsamic Pork Chops and Spinach Salad

We combined fresh strawberries and syrupy balsamic vinegar to make a tangy-sweet compote. Then, we mixed some of the compote into a vinaigrette for a springy spinach salad and served the rest alongside seared pork chops.

4 (6- to 8-ounce) boneless pork chops, ¾ to 1 inch thick, trimmed

1 3⁄4 teaspoons table salt, divided

1 1⁄2 teaspoons pepper, divided

6 tablespoons extra-virgin olive oil, divided

1 red onion (½ onion chopped fine, ½ onion sliced thin)

1 pound strawberries, hulled and chopped coarse

1⁄4 cup balsamic vinegar

2 tablespoons sugar

8 ounces (8 cups) baby spinach

8 ounces fresh mozzarella cheese, cut into 1⁄2-inch pieces

1⁄4 cup shredded fresh basil

note: You can substitute 4 ounces of crumbled goat cheese or feta cheese for the mozzarella, if preferred.

Directions at americastestkitchen.com

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