Pork and Apple Salad

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  • Level: Easy
  • Total: 45 min
  • Prep: 35 min
  • Cook: 10 min
  • Yield: 4 servings
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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)


  1. 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.
  2. 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.
  3. 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.