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Grilled Pork Chop

Grilled Pork Chop with Peach Salad and White Balsamic Vinaigrette

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In the height of summer, just when we think seasonal produce can’t get any more delicious, we remember juicy peaches are in their prime. Chef Michelle knows they’re an ideal pairing for super-savory grilled meats, so she’s throwing the fruit on the grill right alongside Italian herb-rubbed pork chops. With just a couple minutes over the flame, the tender peaches become at once intensely sweet and a little smoky—perfect contrast in a bright salad of Parmesan, snap peas, and arugula.
  • < 600 Calories
  • For The Grill
  • Quick Prep
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 500
  • Protein 40g
  • Total Carb 26g
  • Total Fat 27g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • peaches
    • 2
    • peaches
  • dried oregano
    • 1/8 teaspoon
    • dried oregano
  • boneless pork chops
    • 2
    • boneless pork chops
  • baby arugula
    • 3 ounces
    • baby arugula
  • Dijon mustard
    • 1 packet
    • Dijon mustard
  • dried thyme
    • 1/8 teaspoon
    • dried thyme
  • white balsamic vinegar
    • 1 tablespoon
    • white balsamic vinegar
  • dried rosemary
    • 1/8 teaspoon
    • dried rosemary
  • sugar snap peas
    • 6 ounces
    • sugar snap peas
  • balsamic glaze
    • 2 packets
    • balsamic glaze
  • dried basil
    • 1/8 teaspoon
    • dried basil
  • fennel seed
    • 1/8 teaspoon
    • fennel seed
  • shaved Parmesan cheese
    • 1 ounce
    • shaved Parmesan cheese
  • fresh basil
    • 1/4 ounce
    • fresh basil

What You’ll Need

  • kosher salt
  • black pepper
  • olive oil
  • grill or grill pan
  • aluminum foil

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat grill to medium-high heat. Rinse all produce. Rinse peaches and slice off rounded sides, discarding pits.

  2. Make White Balsamic Vinaigrette

    Make White Balsamic Vinaigrette

    In a large bowl (big enough for the salad), whisk together white balsamic vinegar, half of mustard, 2 tablespoons olive oil, ¼ teaspoon salt, and pepper as desired to combine, then set aside. Discard remaining mustard.

  3. Prepare Peas and Season Pork

    Prepare Peas and Season Pork

    Place a large piece of foil on a clean, dry surface and add snap peas. Drizzle over ½ tablespoon olive oil and season with ¼ teaspoon salt and pepper. Fold edges of foil up together and crimp to seal pouch. Pat pork dry with paper towel, then rub all over with ½ tablespoon olive oil, spice mix, ½ teaspoon salt, and pepper. Set aside to marinate at room temperature. If using a grill pan, place over medium-high heat now.

  4. Grill Peaches, Peas, and Pork

    Grill Peaches, Peas, and Pork

    When grill is just smoking, add pouch of snap peas along with peaches, cut-side down. Grill peaches until charred and softened, about 2 minutes, then transfer to a plate, keeping peas on grill. Add pork to grill. Cook until pork is lightly charred, cooked through, and no longer pink, and peas are tender, 2-3 minutes per side. Transfer to plate with peaches, and cover pork loosely with foil to keep warm.

  5. Finish Peach Salad

    Finish Peach Salad

    Cut grilled peaches into wedges and add to bowl with white balsamic vinaigrette. Roughly tear or chop basil leaves, discarding stems, and add to bowl with peaches, along with arugula, Parmesan, and grilled snap peas. Toss to coat with vinaigrette.

  6. Plate Pork and Peach Salad

    Plate Pork and Peach Salad

    Divide peach salad between serving plates. Thinly slice grilled pork chops and arrange on top of salad. Drizzle over balsamic glaze and dig in!

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