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Grilled Pork Chop, Apricot, and Cauliflower Rice Salad
with smoky paprika dressing

Active: 30 Total: 30

Sweet, smoky, and salty flavors combine in this easy summer salad. If the cauliflower rice was made ahead, you'll just need one pan to cook a few warm elements. 



Cauliflower Rice:
  • Cauliflower florets - 12 oz
  • Butter - 1 Tbsp
Grilled Pork Chop, Apricot, and Cauliflower Rice Salad:
  • Green beans - 10 oz , trimmed and chopped
  • Apricots - 2 , sliced
  • Pork chops, boneless - 1 lb
  • Walnuts, halves or pieces - 1/2 cup
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Salad greens, any type - 8 oz (we used a spring mix but crisp lettuce like butterhead would also be good)
Smoky Paprika Dressing:
  • Mustard, Dijon - 2 tsp
  • Honey - 1 tsp
  • Paprika, smoked - 1/2 tsp
  • Oil, cooking - 4 Tbsp


  1. Cauliflower rice - (Skip if made ahead for Monday.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)

  2. Make dressing - Whisk together mustard, honey, and paprika. Add oil (portion for dressing) while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)

  3. Green beans / Apricots - Prep as directed and store separately. (Can be done up to 5 days ahead)

  4. Pork - Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)

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  1. Heat a skillet over medium-high heat. If you’d like the walnuts toasted (you can also serve them raw), add them to the dry skillet and toast, stirring constantly, for ~4 minutes. Set walnuts aside and return pan to heat.

  2. To heated pan, add first part of oil (portion for salad). Add green beans with a pinch of salt. Saute until green beans are bright green and tender, ~5 minutes. (Note: If the green beans are cooking slowly, add a splash of water and cover the pan to steam the beans.) Set green beans aside and return pan to heat.

  3. To heated pan, add second part of oil (portion for salad) and then pork. 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.

  4. Transfer pork to a cutting board. Let rest, covered, for 5 minutes.

  5. Thinly slice pork.

  6. Combine salad greens, cauliflower rice, green beans, apricots, and walnuts in a large mixing bowl. Toss ingredients together, adding vinaigrette a little at a time until the salad is dressed to your liking. Top with sliced pork. Enjoy!



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