Ingredients
For the Pork Chops:
For the Blueberry-Cilantro Salsa:
For the Spring Mix Salad:
Instructions:
- Prepare the Blueberry–Cilantro 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.
