Herb Seared Center-Cut Pork Chop, Purple Brussels Sprout Slaw, Black Eye Pea Salad and Datil Pepper Chutney

Name: Herb Seared Center-Cut Pork Chop, Purple Brussels Sprout Slaw, Black Eye Pea Salad and Datil Pepper Chutney
Yield: Yield: 1 serving
Cuisine: American
Ingredients: ¼ cup parsley, chopped; 1 center cut pork chop, 10 ounces; ¼ cup extra-virgin olive oil; ¼ cup basil, chopped; Salt and pepper, to taste; Salt and pepper, to taste; ¼ cup carrots, shredded; ½ cup purple Brussels sprouts, shredded; 3 tablespoons mayonnaise (Duke’s brand preferred); ¼ cup dried figs, chopped; 2 tablespoons apple cider vinegar; 3 tablespoons mayonnaise (Duke’s brand preferred); 1 tablespoon granulated sugar; 2 tablespoon parsley, chopped; 1 cup black eye peas, cooked; 1 cup cooked quinoa; ¼ cup lemon juice; 1 tablespoon basil, chopped; 1 tablespoon cilantro, chopped; ¼ cup tomato, diced; 2 tablespoon red onion, diced; ¼ cup arugula; Salt and pepper to taste; Salt and pepper to taste; 2 cups granulated sugar; ¼ cup water; 1 cup vinegar; 2 tablespoons Datil peppers (Scotch bonnets), chopped; 2 tablespoons parsley, chopped; 2 tablespoons fresh grated ginger