This is a lovely fast dinner for a late summer evening (or even an amazing Sunday lunch). You can double it and double it again up to the size of your grill or grill pan. Using thin pork chops lets you get the outside nice and crispy and still cook everything through so that the contrast to the tomatoes is more prevalent.
4 thinly sliced pork chops
1 tbs pepitas, lightly toasted (or pine nuts)
1 clove garlic, minced
1/2 lb heirloom tomatoes, roughly chopped
1/2 cup micro greens, especially micro basil or micro mustard greens
1 tbs canola oil
1 tbs extra virgin olive oil, divided
salt and white pepper
1 tsp lemon juice
1/4 tsp high quality balsamic
1) Preheat your grill, grill pan or skillet to medium-high heat. Brush the pork chops with half of the canola oil. Sprinkle with salt and white pepper and rub it in.
2) Grill the pork chops for 2-3 minutes on each side, until golden.
3) As you grill the chops, heat the 1 tbs olive oil in a small skillet over low heat. Add the garlic and stir for 30 seconds. Add the tomatoes and lemon juice and cook just to warm through, 2-3 minutes.
4) Plate the chops, split the tomato mixture over the top of both plates. Toss some micro greens on top, sprinkling the pepitas on that. Drizzle with a tiny amount of good balsamic (1/8 teaspoon maybe on each plate). [Also note: don't add as many micro greens as I did, if just from an aesthetic perspective: My plates looked more like topiaries than pork chops.]
Serve this with a side of smashed and fried potatoes with capers, chickpea and green bean salad or a pasta salad. It would pair well with any medium-bodied white. We had it with a lightly vegetal Sauvignon Blanc (the kind that sort of tastes like hints of raw green and red bell pepper) from France and it was fantastic.