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Herb Pork Chops
with Italian green salad

Active: 40 min Total: 40 min
Rub pork chops with a savory herb mix of spices to give them an easy infusion of flavor. Serve with a fresh Italian-inspired salad on the side.


Balsamic Vinaigrette:
  • Shallots - 1 clove , diced
  • Vinegar, balsamic - 1 1/2 Tbsp
  • Mustard, Dijon - 3 tsp
  • Oil, olive - 4 Tbsp
Herb Pork Chops:
  • Italian seasoning - 1 tsp
  • Basil, dried - 1 tsp
  • Salt - 1 tsp
  • Mustard, dried (opt) - 1/2 tsp
  • Black pepper - 1/2 tsp
  • Pork chops, boneless or bone-in - 4
  • Oil, cooking - 2 Tbsp
Green Salad with Olives and Avocados:
  • Olives, Kalamata, pitted - 1/4 cup , sliced (sub any olives)
  • Tomatoes, cherry or grape - 1 cup , halved
  • Avocados - 1 , cubed
  • Mixed greens - 6 oz


  1. Shallots / Olives - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Make vinaigrette - (Skip if made ahead for Monday.) Whisk together shallots, vinegar, and mustard. Add olive oil while whisking. (Can be done up to 5 days ahead)
  3. Tomatoes - Halve tomatoes. (Can be done up to 3 days ahead)
  4. Pork chops - Combine Italian seasoning, dried basil, salt, dried mustard, and pepper. Rub on all sides of pork chops. Tenderize with a fork. (Can be done 1 day ahead)
  5. Avocados - Cube avocados.

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  1. Heat a skillet with cooking oil over medium-high heat. Add pork chops and sear on each side for ~3 minutes. For thin pork chops, this should be enough heat to cook them through. If you’re using thicker pork chops, lower heat and cover with a piece of foil until pork reaches 145F / 63C degrees.
  2. Transfer pork to a cutting board. Cover and let rest for 5 minutes.
  3. Toss mixed greens with avocados, olives, tomatoes, and some of the vinaigrette. Add additional vinaigrette until salad is dressed to your liking.
  4. Serve pork with salad on the side. Enjoy!



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