Simple boneless pork chops get an upgrade with a quick marinade in a sweet and tangy herb and balsamic cooking sauce. A spinach and grape salad sprinkled with blue cheese makes it special.
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 1 medium shallot, thinly sliced
- Four 4-ounce boneless pork chops
- Kosher salt and freshly ground black pepper
- 1/3 cup Food Network Kitchen™ Inspirations Tuscan Style Herb & Balsamic Cooking Sauce
- 1 tablespoon olive oil, plus more for oiling the grill grates
- 3 cups tightly packed baby spinach (about 3 ounces)
- 1 cup red seedless grapes, halved
- 1 tablespoon lemon juice
- 1/2 teaspoon honey
- 1/4 cup crumbled blue cheese
Instructions
- Preheat an outdoor grill over medium-high heat. Soak the shallots in cold water for 10 minutes (this helps remove some of the pungent bite). Drain.
- Pierce the pork chops all over with a fork. Put in a shallow dish and sprinkle all over with salt and pepper. Coat the pork in all but 2 tablespoons of the Tuscan Style Herb & Balsamic Cooking Sauce and set aside to marinate at room temperature for 10 minutes.
- Oil the grill grates and grill the pork until cooked through but still moist, basting occasionally with the reserved cooking sauce, about 4 minutes per side. Let the pork rest.
- Meanwhile, add the spinach, grapes and shallots to a large bowl. Drizzle in the oil, lemon juice and honey and toss. Season with salt and pepper.
- Arrange the pork chops on a serving platter. Top with the spinach and grape salad and sprinkle with the blue cheese.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 314 |
| Total Fat | 15 g |
| Saturated Fat | 4 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 1 g |
| Sugar | 11 g |
| Protein | 27 g |
| Cholesterol | 79 mg |
| Sodium | 525 mg |