Pork Chimichurri Salad

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1 pound boneless pork loin chops, about 1-inch thick, trimmed

1/4 cup olive oil

3 tablespoons red wine vinegar

15 sprigs flat-leaf parsley

3 sprigs fresh oregano, leaves

1/2 chipotle pepper, (from a can of chipotles in adobo sauce)

Salt and pepper

6 ounces spring mix greens, (12 cups lightly packed)

1 1/2 cups cherry tomatoes, halved

6 ounces soft cheese, like queso fresco, goat or fresh mozzarella, cut into 1/2-inch dice

Oil spray

* Instead of making the Chimichurri from scratch, you can also purchase ready-made pesto sauce, mix it with the vinegar and the chipotle then season it according to taste.

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