Juicy, balsamic-marinated pork chops paired with a crisp summer salad — this one’s a keeper. The beauty of this recipe is how the same flavorful marinade does double duty: part of it goes on the pork to soak in all that tangy-sweet goodness, and the rest is set aside to dress the salad. That means fewer steps, fewer dishes, and dinner on the table fast. Perfect for a weeknight meal or when you want to impress without breaking a sweat. 

Feel free to substitute peaches for apples if they're out of season or simply not ripe at the time you need them!

INGREDIENTS:

• 1915 Farm Pasture Raised Pork Chops, 2-4 total (sirloin chops work great too, if you've received them in your Grassroots Subscription Box!)
• ½ cup balsamic vinegar
• ½ cup olive oil (plus a little extra for the grill or skillet)
• Juice of 1 lemon
• 2 garlic cloves, grated or minced
• 1 Tbsp dijon mustard
• 1 Tbsp honey
• 1 tsp Italian seasoning
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
  
• 5 oz. spring mix salad or baby arugula
• 2 ripe peaches, thinly sliced (feel free to substitute thinly sliced honeycrisp apples)
• ¾ cup crumbled feta cheese (about half a block, or most of a container of crumbles)
• ¼ red onion, very thinly sliced

INSTRUCTIONS:

1. Shake up the marinade/vinagrette. In a jar with a tight lid, combine the balsamic, olive oil, lemon juice, garlic, mustard, honey, Italian seasoning, salt, and pepper. Put the lid on and give it a good shake. 

2. Marinate the chops. Place the pork chops in a gallon sized bag or shallow dish. Pour in about 1/2 of the marinade, toss to cover completely, seal bag or tighly cover dish and pop it in the fridge for 1–4 hours. *Save the rest of the dressing for the salad.

3. Fire up the grill. Oil your grill grates (or indoor grill pan) and heat to medium-high. Take the pork chops out of the marinade and pat them dry. Grill for 4–6 minutes on one side until you’ve got nice grill marks, then flip and cook another 4–6 minutes, or until the internal temp hits 140°F. Let them rest for 10 minutes so all those juices stay put and internal temp will carryover to 145°F.

4. Toss the salad. In a big bowl, mix the arugula, peaches, feta, and red onion. Drizzle with the remaining dressing and toss to coat.

5. Serve & enjoy. Plate up the pork chops alongside or over the top of the peachy salad and dig in!

We hope you liked this recipe! If you’d like to share your delicious dish on Instagram, don’t forget to tag us @1915_Farm

P.S. If you love our pasture raised pork – consider subscribing to the Grassroots Meat Club (ships free in TX, reduced in other states). Each box includes a variety of hand-selected grassfed and pasture raised meats, such as chicken breasts, chicken tenders, leg quarters, wings, thighs, drumsticks, whole chicken, ground beef, kabobs, stew meat, stir fry, cutlets, London broil (top round), beef roasts, beef ossobuco, short ribs, various sausages, pork roasts, pork chops, bacon, ground pork, fajita meat, country style ribs, spare ribs, and bacon!

Recipe by The Pioneer Woman