Grilled Pork Chops with Blueberry-Feta Salad
Prep: 15 minutes
Grill: 7 minutes • Serves: 4
3 tablespoons brown sugar
1 tablespoon smoked paprika
1-1/2 teaspoons garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 bone-in thin sliced pork chops (about 7 ounces each)
1 cup fresh blueberries
2 tablespoons sliced almonds
1 tablespoon balsamic vinegar
1/2 cup baby arugula
1/2 cup crumbled feta cheese
1.Prepare outdoor grill for direct grilling over medium-high heat. In small bowl, whisk 5 tablespoons oil, sugar, paprika, garlic powder, salt and pepper; rub over both sides of pork chops. Place pork chops on hot grill rack; cover and cook 7 minutes or until internal temperature reaches 145°, turning once. Makes 4 pork chops.
2.In large bowl, toss blueberries, almonds, vinegar and remaining 1 tablespoon oil; fold in arugula and cheese. Makes about 1-1/3 cups salad.
3.Serve pork chops topped with salad.
Approximate nutritional values per serving (1 pork chop, 1/3 cup salad):
581 Calories, 40g Fat (11g Saturated), 119mg Cholesterol, 572mg Sodium,
20g Carbohydrates, 2g Fiber, 16g Sugars, 10g Added Sugars, 36g Protein
Chef Tip:
Serve pork chops with grilled red-skinned potatoes and/or asparagus.
Smart Swaps:
> Blueberries lend natural sweetness and antioxidants, reducing the need for sugary glazes. Try a squeeze of lemon to brighten the berries and balance the salty feta.
