To serve chop the potatoes and scatter on a large plate. Dress the salad leaves with a little of the shallot dressing and drizzle the remainder over the potatoes. Place the salad leaves on top of ...

Transfer pan to oven and roast until each chop’s internal temperature reaches 145 degrees, about 3-5 minutes more. Transfer chops to a plate and set aside. Meanwhile, add shallot to the same pan ...