Name: Grilled Pork with Arugula-and-Grape Salad
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 1 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 boneless pork chops (about 5 ounces each); 3/4 cup red seedless grapes, halved; 4 heaping cups baby arugula; 1/2 cup crumbled gorgonzola or other blue cheese

Directions

Combine the shallot, vinegar, 1 teaspoon thyme, 1 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Gradually whisk in the olive 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 3 tablespoons of the dressing and the remaining 1 teaspoon thyme. Rub all over the pork and let marinate 5 minutes.
Heat a grill pan over medium-high heat. Grill the pork until just cooked through, 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.

Photograph by Ryan Dausch

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Grilled Pork with Arugula-and-Grape Salad

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