One of my favorite ways to ease up on dinner duty is using the grill. It keeps the kitchen cool and cooks meat pretty quick. It’s also an easy way to add extra flavor. There something about the smoky, charred flavor a grill gives meat that is irresistible. We’ve only got about two weeks left of summer but this is a recipe that translates right into fall. The plums add an extra depth of flavor with their juicy tartness. It’s a great weeknight dinner for those looking to hold on to summer just a little longer.
Boneless pork chops come in two different cuts: thin and thick. Thin pork chops are best for battering and frying. They cook quickly so you risk drying the meat out by cooking them too long. Frying ensures that they’re done swiftly without losing tenderness. Thick-cut chops are much more durable making them perfect for grilling. They also marinate well. This vinaigrette would make a fantastic marinade so if you’d like to add an even greater depth of flavor, make a double batch of the vinaigrette the night before and marinate the chops in half of it.
Baby greens are packed with nutrition which is why I used them often. They also offer a nice variety which mixes up the usual iceberg lettuce salad. This would additionally work with only spinach, chopped romaine or baby kale. Use what you prefer or what you can find at your local store. The plums were a last-minute decision. I bought a few at the farmer’s market and had the idea to incorporate them with this recipe. I felt that the flavors would meld beautifully, which they did. Other fruits you could try are peaches, apricots or chop up some apples and add them raw. Use this recipe as your canvas and make it your own.
Grilled Pork Chops with Spring Greens & Honey-Lime Vinaigrette
4 boneless, thick-cut Pork Chops
12oz. Mixed Baby Greens
½ Cucumber, halved & sliced
2 Roma Tomatoes, cut into wedges
4 Plums, quartered
½ cup Dijon Mustard
2 tbsp. Honey
Juice of one Lime
1 tsp. Piment d’Espelette
Pinch of Red Pepper Flakes
¾ cup Olive Oil
Salt and Pepper
1 - Spray the with grill spray or rub with oil. Preheat to medium-high heat. Season the pork chops generously with salt and pepper. Grill on each side 4-6 minutes until cooked through. Brush the plums with olive oil and grill each flesh side about 2-3 minutes until marks are visible.
2 - Mix the salad. Gently toss together the mixed greens, cucumber and tomatoes. Set aside.
3 - Prepare the vinaigrette. Whisk together the honey, dijon mustard, lime juice, piment d'espelette and red pepper flakes until emulsified. Slowly whisk in the olive oil.
4 - Pour half of the dressing into the salad and toss. Divide the salad between four bowls, top with the pork chops and plums. Finish with a light drizzle of the dressing and serve with the remaining on the side.