Ingredients
Equipment
Method
- In a medium bowl, combine minced shallot, red wine vinegar, fresh thyme, salt, and black pepper. Gradually whisk in olive oil until the dressing emulsifies and comes together smoothly.
- Place pork chops in a zip-lock bag and add half of the vinaigrette. Massage to coat thoroughly and let marinate for exactly 5 minutes at room temperature.
- Heat a skillet or grill pan over medium-high heat. Remove pork from marinade and cook for 4-5 minutes per side until golden brown and internal temperature reaches 145°F. Don't flip more than once.
- Transfer cooked pork to a cutting board and let rest for 3-4 minutes to redistribute juices. Slice into 1/2-inch strips.
- Divide arugula among 4 serving plates. Top each with sliced pork strips, toasted walnuts, halved grapes, and crumbled gorgonzola. Drizzle remaining vinaigrette generously over each salad and serve immediately.
Nutrition
Notes
Storage: Best enjoyed fresh. If meal prepping, store pork, arugula, and toppings separately; assemble just before serving.
Substitutions: Swap gorgonzola for goat cheese or blue cheese. Use pecans instead of walnuts. Try green grapes or dried cranberries.
Toasting Walnuts: Toast in a dry pan over medium heat for 2 minutes, stirring frequently, until fragrant.
