Grilled Balsamic Pork Chops and Asparagus
and mixed greens salad with peaches / pepitas
Balsamic vinegar dresses up grilled pork chops and asparagus in this simple but guest-worthy summer meal.
Smarts: Grilling peaches brings out their natural sweetness. If you like, you can grill the peach slices for tonight's salad. Just wait until serving time to add them to the greens.
Cooking methods: This recipe includes instructions for using the grill or stovetop. Select your preferred method.
Ingredients
- Asparagus - 1 bunch , trimmed
- Pork chops, boneless - 4
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Vinegar, balsamic - 2 Tbsp , for drizzling
- Peaches - 2 , sliced
- Vinegar, balsamic - 1 Tbsp
- Honey - 1 tsp
- Oil, olive - 2 Tbsp
- Salad greens - 5 oz
- Pepitas / pumpkin seeds - 2 Tbsp
Choose Cooking Method
Prep
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Asparagus - (If prepping right before cooking, get grill heating before continuing with prep.) Trim asparagus. (Can be done up to 5 days ahead)
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Prep pork chops - Season pork chops with some salt and pepper and tenderize with a fork. (Can be done 1 day ahead)
-
Peaches - Prep as directed.
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Make
-
In a large serving or mixing bowl, whisk together balsamic vinegar (portion for salad) and honey. Add olive oil while whisking. Season to taste with some salt and pepper. Pile salad greens, peaches, and pepitas on top but wait to toss until just before serving.
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Heat grill to 500F / 260C degrees. Clean grates and brush with first portion of cooking oil. Place pork chops over direct heat. Sear for ~3 minutes on each side with the cover closed. Move to indirect heat. Close cover and cook pork chops for another 3 to 6 minutes (depending on thickness), until they reach 145F / 63C degrees.
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Transfer pork chops to a plate. Let rest, covered, for 5 minutes.
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While pork chops rest, toss asparagus spears with second portion of cooking oil and season with some salt and pepper. Place asparagus over direct heat and grill on all sides until tender, 4 to 5 minutes (depending on thickness of spears).
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Toss salad greens, peaches, and pepitas with dressing.
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Divide pork chops and asparagus among serving plates and drizzle with balsamic vinegar (portion for pork chops). Enjoy with salad on the side!
Prep
-
Asparagus - Trim asparagus. (Can be done up to 5 days ahead)
-
Prep pork chops - Season pork chops with some salt and pepper and tenderize with a fork. (Can be done 1 day ahead)
-
Peaches - Prep as directed.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
-
In a large serving or mixing bowl, whisk together balsamic vinegar (portion for salad) and honey. Add olive oil while whisking. Season to taste with some salt and pepper. Pile salad greens, peaches, and pepitas on top but wait to toss until just before serving.
-
Heat a grill pan or skillet over medium-high heat. Brush with first portion of cooking oil and add pork chops. Sear pork chops on both sides for 3 minutes. Lower heat to medium, cover with foil, and cook for another 3 to 6 minutes (depending on thickness), until they reach 145F / 63C degrees.
-
Transfer pork chops to a plate. Let rest, covered, for 5 minutes.
-
While pork chops rest, toss asparagus spears with second portion of cooking oil and season with some salt and pepper. Sear over medium-high heat until tender, 4 to 5 minutes (depending on thickness of spears).
-
Toss salad greens, peaches, and pepitas with dressing.
-
Divide pork chops and asparagus among serving plates and drizzle with balsamic vinegar (portion for pork chops). Enjoy with salad on the side!
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