Pork Chops, Grilled with Arugula-and-Grape Salad

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Source: Food Network

Servings/Yield: 4 servings


  • 1 medium shallot, finely chopped
  • 2 Tbsp balsamic vinegar
  • 2 tsp chopped fresh thyme
  • Kosher salt and freshly ground pepper
  • ¼ cup extra-virgin olive oil
  • 4 5-ounce boneless pork chops
  • ¾ cup red seedless grapes, halved
  • 4 heaping cups baby arugula
  • ½ cup crumbled gorgonzola or other blue cheese


  1. Combine the shallot, vinegar, 1 teaspoon thyme, 1 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Gradually whisk in the oil, starting with a few drops and adding the rest in a steady stream.
  2. Put the pork chops in a shallow dish and season all over with salt. Add the remaining 1 teaspoon thyme and 3 tablespoons of the dressing. Coat the pork and set aside to marinate for 5 minutes.
  3. Heat a grill pan over medium-high heat. Grill the pork until cooked through but still moist, 4 to 5 minutes per side.
  4. Add the grapes and arugula to the remaining dressing and toss to coat. Transfer the pork chops to a serving platter or individual plates; top with the salad and sprinkle with the gorgonzola.
© Jay Deitch 2013