Pork and Apple Salad

Total Time:
45 min
35 min
10 min

4 servings

  • 3 tablespoons apple jelly
  • 1 teaspoon chopped fresh thyme
  • 3 boneless center-cut pork chops (about 11/4 pounds)
  • Kosher salt and freshly ground pepper
  • 1/2 cup extra-virgin olive oil, plus more for brushing
  • 1/2 small red onion, finely diced
  • 3 tablespoons whole-grain mustard
  • 1/4 cup apple cider vinegar
  • 2 heads Boston or Bibb lettuce, torn
  • 1 Fuji or Gala apple, diced
  • 1 small turnip, peeled and diced
  • 3/4 cup crumbled blue cheese
  • Chopped fresh parsley, for topping (optional)
  • Preheat a grill to high. Mix 2 tablespoons apple jelly with the thyme. Season the pork chops with salt and pepper and brush with olive oil on both sides. Grill the chops until marked, about 3 minutes per side. Brush with the jelly-thyme mixture and continue to grill until the chops are cooked through, about 2 more minutes. Set aside to cool.

  • Soak the diced onion in a bowl of cold water, about 10 minutes. Meanwhile, whisk the mustard, vinegar and the remaining 1 tablespoon apple jelly in a large bowl and season with salt and pepper. Slowly add 1/2 cup olive oil, whisking until smooth.

  • Cut the pork into bite-size pieces and drain the onion. Add the lettuce, apple, turnip, pork, onion and blue cheese to the bowl with the dressing and toss. Top with parsley, if desired.

  • Photographs by Kate Sears

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    This recipe is featured in:

    Fall Weeknight Dinners