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Grilled Pork Chops with Avocado Salad

Grilled Pork Chops with Avocado Salad
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Grilled Pork Chops with Avocado Salad is a juicy garlic herb pork chop dinner served with crisp lettuce, creamy avocado, sweet cherry tomatoes, and a light lemon dressing. It is fresh, filling, and ready in about 45 mins, making it an easy lunch or dinner when you want something hearty without a heavy side

Ingredients

Scale

For the Pork Chops

  • 2 bone in pork chops, about 8 oz each
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp paprika
  • 1 tsp Italian seasoning
  • ½ tsp onion powder
  • 1 tbsp Worcestershire sauce
  • Salt, to taste
  • Freshly cracked black pepper, to taste

For the Avocado Salad

  • 1 ripe avocado, sliced
  • 1½ cups lettuce, chopped
  • 1 cup cherry tomatoes, halved
  • ¼ small red onion, thinly sliced, optional

Lemon Herb Dressing

  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • ½ tsp honey
  • 1 tsp dried parsley
  • Salt and black pepper, to taste

Instructions

  1. Mix the marinade: Stir the olive oil, garlic, paprika, Italian seasoning, onion powder, Worcestershire sauce, salt, and black pepper in a small bowl until combined.
  2. Season the pork: Rub the marinade all over the pork chops and let them sit for 20 to 30 mins so the seasoning can soak in.
  3. Heat the grill: Warm a grill pan or outdoor grill over medium high heat until hot enough for the pork to sizzle on contact.
  4. Grill the chops: Cook the pork chops for 4 to 5 mins per side, or until the center reaches 145°F. Let them rest for 5 mins before serving so the juices settle.
  5. Build the salad: Arrange the lettuce on a serving platter, then top with avocado slices, cherry tomatoes, and red onion.
  6. Dress and serve: Whisk the olive oil, lemon juice, Dijon mustard, honey, dried parsley, salt, and black pepper. Drizzle over the salad, toss gently, plate with the pork chops, and sprinkle with extra parsley if desired.

Notes

Use a meat thermometer for the best texture, since pork chops can dry out quickly if cooked past 145°F. Store leftover pork in an airtight container in the fridge for up to 3 days, and keep the salad undressed if saving it for later. Add the avocado right before serving for the freshest color and texture.

Nutrition

Keywords: Grilled pork chops

Find it online: https://thesavorymama.com/grilled-pork-chops-with-avocado-salad/