Herb & Balsamic Grilled Pork with Spinach and Grape Salad

Simple boneless pork chops get an upgrade with a quick marinade in a sweet and tangy herb and balsamic cooking sauce. A spinach and grape salad sprinkled with blue cheese makes it special.
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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
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1 medium shallot, thinly sliced

Four 4-ounce boneless pork chops

Kosher salt and freshly ground black pepper

1/3 cup Food Network Kitchen™ Inspirations Tuscan Style Herb & Balsamic Cooking Sauce

1 tablespoon olive oil, plus more for oiling the grill grates

3 cups tightly packed baby spinach (about 3 ounces)

1 cup red seedless grapes, halved

1 tablespoon lemon juice 

1/2 teaspoon honey

1/4 cup crumbled blue cheese


  1. Preheat an outdoor grill over medium-high heat. Soak the shallots in cold water for 10 minutes (this helps remove some of the pungent bite). Drain.
  2. Pierce the pork chops all over with a fork. Put in a shallow dish and sprinkle all over with salt and pepper. Coat the pork in all but 2 tablespoons of the Tuscan Style Herb & Balsamic Cooking Sauce and set aside to marinate at room temperature for 10 minutes.
  3. Oil the grill grates and grill the pork until cooked through but still moist, basting occasionally with the reserved cooking sauce, about 4 minutes per side. Let the pork rest.
  4. Meanwhile, add the spinach, grapes and shallots to a large bowl. Drizzle in the oil, lemon juice and honey and toss. Season with salt and pepper. 
  5. Arrange the pork chops on a serving platter. Top with the spinach and grape salad and sprinkle with the blue cheese. 
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