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Herb-Rubbed Pork Chops
with mixed greens salad

Active: 35 min Total: 35 min
Pork chops make a classic, elegant protein for a weeknight meal. These get a quick rub of dry herbs and a finish of lemon juice which add lots of flavor with very little effort.


Herb-Rubbed Pork Chops:
  • Pork chops, bone-in or out - 4 , trimmed
  • Italian seasoning - 2 tsp
  • Salt - 1 tsp
  • Black pepper - 1/2 tsp
  • Oil, cooking - 1 Tbsp
  • Lemon juice - 2 tsp
Mixed Greens Salad:
  • Bell peppers, green - 1 , chopped
  • Tomatoes, roma - 4 , chopped
  • Vinegar, red or white wine - 1 Tbsp
  • Honey - 1 tsp
  • Oil, olive - 3 Tbsp
  • Walnut halves / pieces - 2 oz
  • Mixed greens - 5 oz


  1. Bell peppers - Prep as directed. (Can be done up to 5 days ahead)
  2. Tomatoes - Chop tomatoes. (Can be done 1 day ahead)
  3. Pork - Tenderize pork chops with a fork. Combine Italian seasoning, salt and black pepper. Rub seasoning on both sides of pork chops. (Can be done 1 day ahead)

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  1. Heat a skillet or grill pan over medium-high heat. Brush with oil and then place pork chops on heated oil. 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. Set pork aside and let rest, covered for ~5 minutes. Finish with a squeeze of lemon juice.
  3. While pork is resting, make salad. In a large mixing bowl, whisk together vinegar, honey and olive oil. Toss dressing with tomatoes, bell peppers, walnuts and greens.
  4. Serve pork with salad on the side. Enjoy!



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