Pork Chops with Endive-Grape Salad

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  • Level: Easy
  • Total: 35 min
  • Active: 30 min
  • Yield: 4 servings
We’re always trying to upgrade the simple protein-plus-salad weeknight dinner. For this recipe, we quickly assembled a salad packed with sweet red grapes and crunchy, slightly bitter, endive. A creamy and tangy buttermilk dressing brings those flavors together and works perfectly alongside a juicy pork chop.



  1. Season the pork chops all over with salt, pepper and the paprika; set aside. Cook the bacon in a medium skillet over medium-high heat, turning occasionally, until browned and crisp, about 5 minutes. Transfer to a paper towel–lined plate.
  2. Make the salad dressing: Whisk the buttermilk, mayonnaise and 2 tablespoons each lemon juice and chives in a bowl until smooth. Season with salt and pepper; refrigerate until ready to use.
  3. Heat the vegetable oil in a large skillet over medium-high heat. Add the pork chops and cook until well browned and just cooked through, 3 to 4 minutes per side. Divide among plates and let rest.
  4. Add the remaining 1 tablespoon lemon juice and 2 tablespoons water to the skillet and scrape up any browned bits. Simmer until reduced slightly, 15 to 30 seconds. Pour the juices evenly over the pork chops.
  5. Crumble the bacon into a large bowl. Add the endive, lettuce, grapes and buttermilk dressing. Toss to coat and season with salt and pepper. Add the salad to the plates and sprinkle with the remaining 1 tablespoon chives.