1 tablespoon olive oil
4 boneless pork loin chops
salt and pepper
2 tablespoons fresh grated ginger
1 pint strawberries sliced
6 ounces frozen lemonade concentrate
2 teaspoons ground ginger
3/4 cup water
6 ounce bag baby spinach
2 ounces goat cheese
balsamic vinegar and olive oil to drizzle
Heat olive oil over medium high heat.
Rub both sides of each pork chop with salt, pepper, and fresh ginger. Place in skillet and cover to cook for about 10 minutes on each side.
Transfer to plate and keep warm once browned through.
Set aside 1 cup of the strawberries for the salad.
Add remaining berries,lemonade concentrate, ginger, and water to pan, Stir and wait for it to boil over high heat.
Scrape remaining pork bits from bottom of pan and continually crush berries as they warm until sauce thickens and reduces.
Use to top pork chops.
Toss together salad of spinach, goat cheese and strawberries.
Drizzle with balsamic vinegar and olive oil to taste.
(I used the left over lemonade and remaining strawberries to make strawberry lemonade as well.)