Skip Navigation

These grilled pork chops served over a fresh salad are cost effective and easy to make. Plus, you can keep your kitchen nice and cool in the summer heat by firing up the grill instead of the oven.


For the pork chops:

  • Bone-in chops
  • Olive oil
  • Salt and pepper

For the salad:

  • Mixed baby greens (enough to feed 4 people)
  • 1 pear or green apple, diced
  • 1/2 cup dried cranberries
  • 1/2 cup candied walnuts or pecans
  • 1/2 cup goat cheese or blue cheese crumbles

For the dressing:

  • 1 garlic clove
  • 3 tablespoons olive oil
  • 3 tablespoons apple cider vinegar
  • 2 teaspoons honey or maple syrup
  • 1 teaspoon dijon mustard
  • Salt & pepper to taste


For the pork chops:

  1. Heat an outdoor grill to high heat.
  2. Prepare your chops by rubbing both sides with olive oil and sprinkling with a generous amount of salt and pepper.
  3. Sear each side for 2 minutes over high heat, then remove the chops to a spot with indirect heat to finish cooking.
  4. Close the grill lid and cook for about another 10 minutes. Actual cooking time will depend on the heat of your grill and the thickness of your pork chop. Pork needs to be cooked to an internal temperature of 145°F.
  5. Let rest 5 minutes before serving.

For the salad: Combine all ingredients into a large salad bowl.

For the dressing: Combine all ingredients in a jar and shake. Pour desired amount over salad.