Lunch: Grilled Pork Chops with Plums, Red Onions, and Arugula

Recipe by Anna Watson Carl Plums add a nice sweetness to this pork chop recipe.

Ingredients

2 (8 to 10 ounce) boneless pork chops, halved lengthwise to make 4 chops
1/2 c. plus 1 tbsp. red wine vinegar
4 tbsp. extra-virgin olive oil, divided
4 plums, thinly sliced
1/2 red onion, thinly sliced
1 tbsp. balsamic vinegar
2 tbsp. brown sugar
kosher salt
Freshly ground black pepper
1 tsp. dijon
6 c. baby arugula
Fresh thyme leaves, for garnish

Instructions

Arrange pork chops in a glass baking dish and pour over 1/2 cup red wine vinegar. Let marinate while you prep.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add plums and onion and cook, stirring until beginning to soften, 5 minutes. Add balsamic vinegar and brown sugar and continue cooking until golden, 5 minutes more. Remove from heat and season with salt and pepper.
Heat a lightly oiled grill or grill pan over high heat. Remove pork from red wine vinegar and season with salt and pepper. Grill pork chops 4 minutes, then flip and cook 3 to 4 minutes more. Let rest 5 minutes.
Meanwhile, in a large bowl, whisk together Dijon and remaining tablespoon red wine vinegar. Slowly whisk in remaining 3 tablespoons olive oil. Add arugula and gently toss to coat. Season with salt and pepper.
Spoon plum mixture over grilled pork chops and garnish with thyme. Serve with arugula salad.

Add a review for Grilled Pork Chops with Plums, Red Onions, and Arugula