Avocado Pork Chop Salad with Fried Eggs

Preparing the Pork

• Pat 2 boneless pork loin chops dry and season both sides with 1 tablespoon coarse kosher salt, 1 teaspoon ground black pepper, 1 teaspoon smoked paprika, ½ teaspoon onion powder, ½ teaspoon garlic powder, and ½ teaspoon dried thyme, pressing the seasoning into the meat.

Cooking the Pork

• Heat a skillet over medium-high heat with a light drizzle of oil if needed.
• Cook the pork chops for about 4–5 minutes per side until nicely browned and the internal temperature reaches 145°F.
• Remove from the pan and let them rest for 5 minutes before slicing into strips.

Cooking the Eggs

• Heat a small skillet over medium heat with a little oil or butter.
• Crack 2 eggs into the skillet and cook for about 2–3 minutes until the whites are set but the yolks are still runny.
• Carefully flip the eggs and cook for another 30–60 seconds. Remove from heat and season with a dash of salt and pepper.

Making the Avocado Dressing

• In a blender or food processor, combine 1 avocado, ½ cup plain Greek yogurt, juice of ½ lime, ½ teaspoon salt, 1 garlic clove, 2 tablespoons olive oil, and 1 tablespoon red wine vinegar.
• Blend until smooth and creamy, adjusting seasoning if needed.

Assembling the Salad

• In a large bowl, combine mixed salad greens and spinach with ½ sliced cucumber.
• Top with the sliced pork and halved or sliced eggs.

Finishing and Serving

• Drizzle the avocado dressing over the salad and garnish with fresh chopped chives and chopped green onions.
• Serve immediately for a fresh, protein-packed meal.