Sunday, January 24, 2010

Grilled Pork with Grape & Arugula Salad

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Holy yumminess.  Again another healthy recipe that totally surprised me.  I didn't feel like arugula since it has a stronger taste so I opted for bagged Italian lettuce.  Also used feta cheese instead of blue cheese.  Great recipe from foodnetwork.


  • 1 medium shallot, finely chopped

  • 2 tablespoons balsamic vinegar

  • 2 teaspoons chopped fresh thyme

  • Kosher salt and freshly ground pepper

  • 1/4 cup extra-virgin olive oil

  • 4 5-ounce boneless pork chops

  • 3/4 cup red seedless grapes, halved

  • 4 heaping cups baby arugula

  • 1/2 cup crumbled gorgonzola or other blue cheese


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.

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.

Heat a grill pan over medium-high heat. Grill the pork until cooked through but still moist, 4 to 5 minutes per side.

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.

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