Pork Chop Salad with Strawberries and Almonds

    30 minutes
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Pork Chop Salad with Strawberries and Almonds


  • 1 pound boneless ribeye (rib) pork chops OR New York pork chops, about 3/4-inch thick
  • 1/3 cup almonds sliced
  • 1/4 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 shallot minced
  • 2 teaspoons honey
  • Salt and pepper
  • 5 ounces arugula loosely packed (about 15 cups)
  • 4 ounces strawberries sliced (about 3/4 cup)

Cooking Directions

In a small skillet over medium heat, toast almonds, stirring occasionally, until browned, 3 to 5 minutes. Transfer to a plate and set aside to cool.
While almonds are toasting, in a small bowl, combine oil, vinegar, shallot, honey, and salt and pepper to taste. Set aside.
Prepare a grill to medium-high heat and lightly oil the grate. Season pork with salt and pepper and grill until internal temperature reaches 145 degrees F, about 4 minutes per side. Remove chops from grill and let rest 3 minutes.
Meanwhile, in a large bowl, combine almonds, arugula, strawberries, and dressing to taste. Arrange salad on plates.
Thinly slice pork and arrange on top of salads. Drizzle with any remaining dressing and serve.
Serves 4
Recipe courtesy of Jill Krause, Baby Rabies