Pork Chops and Fattoush

As discovered on one of the many food blogs I frequent, fattoush = Lebanese salad with pita chips and sumac. I recently learned of the existence of a spice store called Penzey's, and I'm pretty sure life will never be the same. Man, it's hard to not buy everything there! One of the many things I bought during my first trip is a spice mix called za'atar. It is a very popular condiment throughout the middle east, served with almost every meal. The blend is always different depending on where you buy it from or whose grandmother made it, but it usually contains at least sesame seeds, sumac, and salt. za'atar became the secret ingredient in my version of fattoush, which we served with grilled pork chops. The pork chops were rubbed with olive oil and Arizona Dreaming, a southwestern spice blend (salt-free!) purchased at Penzey's. For the salad recipe, see below.

Lebanese Fattoush Salad

adapted from Kalyn's Kitchen

2 whole wheat pita breads, ripped into bite-size pieces and toasted until crispy

1-2 cloves garlic, minced

1 tsp salt

1/4-1/3 cup fresh lemon juice (to taste)

2 tsp za'atar (or just 1 tsp sumac)

1/2 cup olive oil

8 oz mixed greens (or 1 head romaine lettuce, chopped)

1/2 cup scallions, chopped

1 cup diced tomatoes

1 cup diced cucumber

1/2 cup chopped mint leaves

1/2 cup chopped parsley

1/2 cup chopped green bell pepper

Mash the salt and garlic to a paste using the side of a knife. Put into a small bowl or tupperware, then add the lemon juice, za'atar, and olive oil. Cover tightly and shake the snot out of it to emulsify (emulsifying keeps the dressing from wilting the lettuce immediately).

Combine pita chips, greens, tomatoes, veggies, and herbs in a large salad bowl. Toss in salad dressing until coated. Let sit for a couple minutes to let the pita chips soak in the dressing.