GRILLED PORK CHOPS WITH CHERRY VINAIGRETTE
4 bone-in rib pork chops or bone-in loin pork chops
4 tablespoons extra-virgin olive oil, divided
4 teaspoons chopped rosemary
Salt and freshly ground black pepper
2 cups pitted and quartered fresh or thawed frozen cherries
¼ cup thinly sliced red onion
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
6 cups baby spinach
4 slices cooked bacon, crumbled
Preheat grill to medium-high heat. Rub chops all over with
1 tablespoon oil, rosemary, salt and pepper. Set aside.
In a medium bowl, mix together cherries, onion, vinegar,
mustard and remaining olive oil. Season to taste with salt
and pepper. Set vinaigrette aside.
Grill chops until well browned, 3-5 minutes per side.
Move to a cooler part of the grill and continue cooking
until internal temperature registers 145 F, 2-4 minutes.
Divide spinach among 4 plates. Whisk vinaigrette.
Top spinach with chops, then spoon vinaigrette over
chops and garnish with bacon. Makes 4 servings.
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