Balsamic Grilled Pork Chop with Arugula and Grape Salad

I’m not totally sure what is going on with me, but I’m on a serious pork kick.

Maybe my body is craving something in the other white meat?

Or maybe it’s that I keep giving my mom a couple of protein options for dinner and she keeps picking the pork.

Maybe HER body is craving something in the other white meat.

I’m always craving arugula, grapes and some sort of blue cheese. Couple that with my parents love of pork and we have a mach made in NFT heaven.

Even the new boy enjoyed this dish.

No, he didn’t meet the parents. Mom and dad have a three month rule.

He got to have his leftovers for lunch on Wednesday.

You will need…

1 medium 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 5-ounce boneless pork chops
3/4 cup red seedless grapes, halved

4 heaping cups baby arugula
1/2 cup crumbled gorgonzola or other blue cheese

Start by combining the shallot, vinegar, 1 teaspoon thyme, 1 teaspoon salt and 1/4 teaspoon pepper in a medium bowl (or food processor).

Gradually whisk in the 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 the remaining 1 teaspoon thyme and 3 tablespoons of the dressing. Coat the pork and set aside to marinate for 5 minutes to an hour.

Heat a grill pan over medium-high heat. Grill the pork until cooked through but still moist, 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 the pork with the salad mixture and sprinkle with the gorgonzola.

Serve hot.

One month to go till the meeting. I’m already nervous.

Love and Beer Floats