Grilled Pork Chops with Cherry Vinaigrette
Prep Time: 20 minutes
Cook Time: 10 minutes
4Good Nature® Boneless Pork Loin Chops, cut ¾” thick (see note)
4 tbspextra-virgin olive oil, divided
4 tspfresh rosemary, chopped
pinchkosher salt & freshly ground pepper
2 cupsfresh or frozen cherries, pitted & quartered
¼ cupred onion, thinly sliced
2 tbspred wine vinegar
1 tspdijon mustard
6 cupsbaby spinach
4 slicesGood Nature® Applewood or Pecan Smoked Bacon, cooked
Preheat grill to medium-high. Rub chops with 1 tablespoon oil and rosemary. Season with salt and pepper; set aside.
In a medium bowl, combine cherries, onion, vinegar, mustard, and 3 tablespoons olive oil. Season with salt and pepper; set aside
Grill chops about 3 to 5 minutes per side. Move chops to a cooler part of the grill and continue cooking until internal temperature reaches 145°F in the thickest part of the meat, about 2 to 4 minutes.
Divide spinach between 4 plates. Top with chops and cherry vinaigrette and crumble bacon on top.
Note: To cut chops, place the loin fat side up on a cutting board. Using a sharp knife, cut perpendicular to the loin. Be sure to cut chops that are consistent in thickness to ensure even cooking.