Ingredients
Equipment
Method
- In a medium bowl, combine the shallot, vinegar, thyme, salt, and pepper. Gradually whisk in the oil until the dressing is smooth.
- Place the pork chops in a zip lock bag and add half of the vinaigrette. Seal the bag and massage to coat the pork thoroughly. Let marinate for 5 minutes.
- Heat a skillet or grill pan over medium-high heat. Cook the marinated pork chops for 4-5 minutes per side until golden brown and cooked through. Let rest for a few minutes before slicing into strips.
- Divide the arugula among plates. Top with sliced pork, walnuts, grapes, and gorgonzola. Drizzle the remaining vinaigrette over the salads.
Nutrition
Notes
For extra flavor, toast the walnuts in a dry pan for 1-2 minutes before adding to the salad. Let the pork rest after cooking to keep it juicy. If gorgonzola is too strong, substitute with goat cheese.
