Source: Food Network

Servings/Yield: 4 servings


1 medium shallot, finely chopped

2 Tbsp balsamic vinegar

2 tsp chopped fresh thyme

Kosher salt and freshly ground pepper

¼ cup extra-virgin olive oil

4 5-ounce boneless pork chops

¾ cup red seedless grapes, halved

4 heaping cups baby arugula

½ cup crumbled gorgonzola or other blue cheese


Combine the shallot, vinegar, 1 teaspoon thyme, 1 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Gradually whisk in the oil, starting with a few drops and adding the rest in a steady stream.

Put the pork chops in a shallow dish and season all over with salt. Add the remaining 1 teaspoon thyme and 3 tablespoons of the dressing. Coat the pork and set aside to marinate for 5 minutes.

Heat a grill pan over medium-high heat. Grill the pork until cooked through but still moist, 4 to 5 minutes per side.

Add the grapes and arugula to the remaining dressing and toss to coat. Transfer the pork chops to a serving platter or individual plates; top with the salad and sprinkle with the gorgonzola.

© Barbara Deitch 2020