Grilled Pork with Arugula and Grape Salad

grilled-pork-with-arugula-and-grape-salad

You’ve gotta try this when you want to serve a play on the traditional ham dinner.  Admittedly it’s not ham at all, but pork chops were close enough for us, and the results were fantastic!

Our family was on its own for Easter this year, as various outside events caused our usual larger family gathering to be cancelled.  No problem, but we still needed to do something a little special to commemorate the day.  We didn’t have any great urge to do the traditional ham, but I spied this alternative in the Nov/Dec issue of Food Network Magazine.  Wow!  The pork chops themselves were juicy as could be, and the bed of arugula, vinaigrette, gorgonzola and red grapes provided a contrasting taste counterpoint that was a huge hit with the entire family.  We paired it with a loaf of homemade peasant bread and a bottle of syrah, and it made for a wonderful meal.  We’ve agreed, it receives four stars!

Ingredients:

  • 1 medium shallot, finely chopped
  • 2 tbsp balsamic vinegar
  • 2 tsp chopped fresh thyme
  • Kosher salt and freshly ground black 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

Preparation:

1.  Combine the shallot, vinegar, 1 tsp thyme, 1 tsp salt and 1/4 tsp pepper in a medium bowl.  Gradually whisk in the oil, starting with a few drops and adding the rest in a steady stream.

2.  Place the pork chops in a shallow dish and season all over with salt.  Add the remaining 1 tsp thyme and 3 tbsp of the dressing.  Coat the pork and set aside to marinate for five 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.

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