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shallot balsamic vinegar thyme kosher salt extra-virgin olive oil pork chops red seedless grapes baby arugula crumbled gorgonzola
Viewed: 47 - Published at: 5 years agoIngredients
- 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
Method
- Combine the shallot, vinegar, 1 teaspoon thyme, 1 teaspoon salt and 1/4 teaspoon pepper in a medium bowl.
- 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.
- 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 with the salad and sprinkle with the gorgonzola.
- Photograph by Antonis Achiellos
