Grilled Pork Chops with Plums, Red Onions, and Arugula
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Anna Watson Carl
Plums add a nice sweetness to this pork chop recipe.
Ingredients
2 (8 to 10 ounce) boneless pork chops, halved lengthwise to make 4 chops
1/2 c. plus 1 tbsp. red wine vinegar
4 tbsp. extra-virgin olive oil, divided
4 plums, thinly sliced
1/2 red onion, thinly sliced
1 tbsp. balsamic vinegar
2 tbsp. brown sugar
kosher salt
Freshly ground black pepper
1 tsp. dijon
6 c. baby arugula
Fresh thyme leaves, for garnish
Instructions
Arrange pork chops in a glass baking dish and pour over 1/2 cup red wine vinegar. Let marinate while you prep.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add plums and onion and cook, stirring until beginning to soften, 5 minutes. Add balsamic vinegar and brown sugar and continue cooking until golden, 5 minutes more. Remove from heat and season with salt and pepper.
Heat a lightly oiled grill or grill pan over high heat. Remove pork from red wine vinegar and season with salt and pepper. Grill pork chops 4 minutes, then flip and cook 3 to 4 minutes more. Let rest 5 minutes.
Meanwhile, in a large bowl, whisk together Dijon and remaining tablespoon red wine vinegar. Slowly whisk in remaining 3 tablespoons olive oil. Add arugula and gently toss to coat. Season with salt and pepper.
Spoon plum mixture over grilled pork chops and garnish with thyme. Serve with arugula salad.
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