Grilled Pork Salad with Strawberries
Try a new kind of dinner salad—it's ready in 30 minutes!
By Ree Drummond
Jump to recipe
Yields:
4 - 6 serving(s)
Prep Time:
30 mins
Total Time:
30 mins
Try goat cheese or blue cheese in this salad—both taste great with strawberries.
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Ingredients
- 2 tsp.
ground coriander
- 1 tsp.
ground ginger
- 1 Tbsp.
plus 2 teaspoons packed light brown sugar
- 4
1-inch-thick boneless pork loin chops (about 1 3/4 pounds total)
- 1 tsp.
kosher salt
Black pepper, to taste
- 6 Tbsp.
olive oil
- 2 tsp.
Dijon mustard
- 2 Tbsp.
balsamic vinegar
- 2 cups
strawberries, hulled and quartered
- 1
5-ounce package mixed greens
- 1
4-ounce log goat cheese, crumbled
- 1/3 cup
chopped fresh chives
Directions
- Step 1Preheat the oven to 350˚. Combine the coriander, ginger and 1 tablespoon brown sugar in a small bowl. Season the pork chops with ½ teaspoon salt and a few grinds of pepper and rub with the spice mixture.
- Step 2Heat a large cast-iron skillet over medium-high heat and drizzle with 2 tablespoons olive oil. Add the pork chops and cook until browned, 1 to 2 minutes per side.
- Step 3Put the skillet in the oven and roast until the pork is just cooked through and a thermometer inserted into the pork registers 145˚, about 10 minutes. Let rest 5 minutes on a cutting board while you make the salad.
- Step 4Whisk the mustard, vinegar, remaining 2 teaspoons brown sugar, ½ teaspoon salt and a few grinds of pepper in a large bowl. Whisk in the remaining ¼ cup olive oil in a slow, steady stream until smooth.
- Step 5Add the strawberries to the dressing and toss to coat. Add the greens and toss again. Slice the pork and layer on top of the salad. Sprinkle with the goat cheese and chives.
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