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Grilled Pork Chop with Strawberry Snap Pea Salad

A lean grilled pork chop gets a sunny California-style strawberry avocado salad with crisp snap peas and spinach for a fast late-spring dinner for one.

  • Total time: 32 minutes
  • Servings: —
  • Estimated total cost: About $5–$8 for 1 serving based on listed items used; excludes pantry spinach, snap peas, carrots, oil, vinegar, and seasonings.
  • Calories per serving: —

Ingredients

  • Kroger® Pork Center Cut Chop Bone In
    1 pork chop, about 8 oz bone-in $4.79
  • Baby spinach
    2 packed cups
  • Snap peas
    3/4 cup, strings removed
  • Carrot
    1 small, peeled into ribbons or thinly sliced
  • Fresh organic strawberries
    1/2 cup, hulled and sliced $6.99
  • Fresh medium ripe avocado
    1/2 avocado, sliced $1.50
  • Green top red radishes
    2 radishes, thinly sliced $1.99
  • Kroger® Fresh lemons
    1/2 lemon, zested and juiced $4.99
  • Simple Truth Organic® Basil
    1 tablespoon chopped $2.79
  • Olive oil
    1 tablespoon, divided
  • Apple cider vinegar or white wine vinegar
    1 teaspoon
  • Dijon mustard
    1/2 teaspoon
  • Honey
    1/2 teaspoon
  • Garlic powder
    1/4 teaspoon
  • Kosher salt and black pepper
    to taste
  • Meiomi California Pinot Noir
    750 ml $19.99

Instructions

  1. Heat a grill or grill pan to medium-high, then pat the pork chop dry and season it with lemon zest, garlic powder, salt, pepper, and 1 teaspoon olive oil; let it sit while you prep the salad.

  2. Slice the strawberries, avocado, and radishes; remove strings from the snap peas and cut them in half on a diagonal, then shave or thinly slice the carrot.

  3. Whisk lemon juice, vinegar, Dijon, honey, 2 teaspoons olive oil, a pinch of salt, and black pepper in a medium bowl to make a bright vinaigrette.

  4. Grill the pork chop for 4–6 minutes per side, depending on thickness, until nicely marked and the center reaches 145°F; transfer to a plate and rest for 5 minutes.

  5. While the pork rests, add the spinach, snap peas, carrot, strawberries, radishes, avocado, and basil to the bowl with the vinaigrette and toss gently so the avocado stays intact.

  6. Slice the pork off the bone if desired, plate it beside the spinach snap pea salad, and spoon any resting juices over the chop before serving.

Want more detail? See the temperature guide.

Health: Serves 1; about 500–575 calories with roughly 35–40 g protein, moderate healthy fats, and fiber from the vegetables and fruit.

Drink pairing: A chilled Pinot Noir works well with the grilled pork and strawberries without overpowering the spinach snap pea salad.

Wine picks:

  • Meiomi California Pinot Noir $19.99 750 ml
  • Miraval Studio Rosé $16.99 750 ml

Why it works: Two complementary choices: a fruit-forward, silky Pinot Noir to echo the strawberries and stand up to the grilled pork’s savor, plus a chilled Provence-style rosé as a brighter, herb-friendly alternative that mirrors the salad’s citrus-honey vinaigrette and basil.

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You asked

when you say cover do you just mean close the grill? or should I put foil on the pork when on indirect heat?

Careme

By “cover,” I mean close the grill lid while the pork is on the indirect-heat side.

You do not need to put foil on the pork while it cooks. Closing the lid turns the grill into an oven so the 1.5-inch chop cooks through evenly.

Use foil only after grilling if you want to tent it loosely while it rests for 5–7 minutes. Don’t wrap it tightly, or the crust can soften.

You asked

I have a duroc pork Loin Chop. it's probably 1.5 in thick

Careme

Yes, that’s a great choice. For a 1.5-inch thick Duroc pork loin chop, use a two-zone grill method so it cooks through without drying out.

Grill timing:

  • Preheat grill to medium-high with one cooler/indirect side.
  • Season/oil the chop as planned.
  • Sear over direct heat 3–4 minutes per side, until well marked.
  • Move to indirect heat, cover, and cook 6–10 minutes more, flipping once.
  • Pull at 140–143°F; it should rise to about 145°F while resting.
  • Rest 5–7 minutes before slicing.

Duroc is usually nicely marbled, so it should stay juicy. If you don’t have a thermometer, cook until the center is barely pink and the juices run mostly clear, but a thermometer is best.

You asked

can I just use pork loin chop

Careme

Yes — a pork loin chop works well.

Use the same seasoning and grill method, but watch the cook time because loin chops are lean and can dry out:

  • 1-inch boneless pork loin chop: grill about 4–5 minutes per side
  • Bone-in pork loin chop: about 5–6 minutes per side
  • Pull it at 145°F internal temp, then rest 5 minutes

If it’s very thin, reduce the heat slightly or grill just 2–3 minutes per side. A little olive oil on the chop before grilling will help keep it juicy.

Recipe score: 8/10

Admin

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