Grilled Pork Chops with Blueberry-Cilantro Salsa and Spring Mix Salad


For the Pork Chops:

  • 4 boneless pork chops
  • Salt and black pepper to taste
  • 1 tablespoon extra virgin olive oil

For the Blueberry-Cilantro Salsa:

  • 2 (6 oz) packages of blueberries
  • 1 small bunch of cilantro, chopped
  • 1 jalapeño pepper, finely diced (seeds removed for less heat)
  • 1 tablespoon honey
  • 1 tablespoon balsamic vinegar
  • Salt and black pepper to taste

For the Spring Mix Salad:

  • 1 (5 oz) package of spring mix (mixed greens)
  • 1 (10 oz) bag of shredded carrots
  • ½ cup ranch dressing


  1. Prepare the BlueberryCilantro Salsa:

  • Rinse the blueberries and place them in a medium bowl.
  • Add the chopped cilantro and finely diced jalapeño pepper to the bowl.
  • Drizzle with honey and balsamic vinegar.
  • Season with a pinch of salt and black pepper to taste.
  • Gently toss all ingredients together and set aside to allow the flavors to meld.

2. Grill the Pork Chops:

  • Preheat your grill to medium-high heat.
  • Brush the pork chops with extra virgin olive oil and season with salt and black pepper on both sides.
  • Grill the pork chops for about 4-5 minutes per side or until they reach an internal temperature of 145°F (63°C).
  • Remove the pork chops from the grill and let them rest for a few minutes before serving.

3. Prepare the Spring Mix Salad:

  • In a large salad bowl, combine the spring mix and shredded carrots.
  • Drizzle with the ranch dressing and toss to coat evenly.

4. Serve:

  • Place a grilled pork chop on each plate.
  • Top each pork chop with a generous spoonful of the blueberry-cilantro salsa.
  • Add a side of the spring mix salad.

It will take approximately 45 minutes to make this recipe from start to finish.

Each serving of the Grilled Pork Chops with Blueberry-Cilantro Salsa and Spring
Mix Salad contains approximately 417 calories.

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