summer pork salad - Mallory Oniki

Begin by making the biscuits. Preheat the oven to 425F. In a medium bowl add the flour, baking powder, sugar, and salt. Mix until combined.
Cut the butter into small pieces and add it to the dry ingredients. Use your hands to break the butter into smaller pieces, about the size of a pea. Add the milk and stir until just combined.
Dump the dough onto a lightly floured surface. The dough will be very shaggy. Roll the dough into a 1/2" thick large rectangle. Cut the dough into 1 inch squares. Brush each square with whisked egg (optional).
Transfer the squares to a lined baking sheet and bake for 10-12 minutes, until the biscuits are golden brown.

While the biscuits cook, make the pork chops. Pat each pork chop dry and drizzle on 1/2 tbsp olive oil, salt, and pepper. Add the remaining olive oil to a cast iron skillet over high heat.
When the oil is hot, add the pork chops and sear on each side, about 3-4 minutes per side. Transfer to the oven (with the biscuits) until the internal temp reaches 145F.
Combine the butter, garlic, parsley. When the pork has finished, transfer to a cutting board and add 1/2 tbsp of garlic butter to each one. Slice the pork chops into thin strips.

To prepare the dressing, add all the ingredients to a food processor or blender and blend until smooth.

Add the butter lettuce to a large bowl and add as much dressing as you would like. Toss to combine.
Slice the corn of each ear. Cut the peach into thin slices. Cut the avocado into thin slices.
To assemble, add the butter lettuce to a bowl. Top with the corn, peaches, avocado, sliced pork, and mini biscuits. Add extra dressing (if you'd like) and enjoy!