Grilled Pork Chop Salad with Nectarine and Avocado

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This salad is a great summer meal that’s easy to enjoy on a weeknight or on the weekend. Win, win, right? I am in love with this salad. I mean, I love a good grilled pork chop. I gnaw those to the bone and they are so delicious. But the salad and dressing on top is amazing. The flavors of summer combine beautifully with the sweet/tart of the nectarines and the creamy earthiness of the avocado. The dressing is sweet and savory, and you probably have all the ingredients in your cupboard. If you don’t have Dijon mustard, add 1 teaspoon mustard powder.

If the task of pitting and slicing nectarines daunts you, here’s a great tip. Slice the nectarines whole, working around the pit. When all the slices are done, lightly cut the first wedge with a knife and away from the pit, the rest are easy to cut from the pit.

Grilled pork chops and nectarine avocado salad on a white plate.

Time to do it: about 20 minutes

yield: 4 servings

raw material

4 bone-in center-cut pork chops (1.5 to 2 inches thick)

4 TB extra virgin olive oil

4 tsp paprika

4 teaspoons salt

1 large head lettuce, washed and chopped

4 nectarines, pitted and sliced

2 avocados, peeled, cored, and sliced


1/4 cup extra virgin olive oil

2 TB balsamic vinegar

2 TB honey

2 teaspoons Dijon mustard

1 tsp paprika

1 tsp paprika

1 tsp salt

1/2 tsp black pepper


1. Preheat an outdoor gas grill to high.

2. Rub each side of the pork chops with olive oil. Season each side with paprika and salt.

3. Once the grill is hot, cook the ribs over direct heat for 2 minutes per side. Remove to upper rack, cover and cook 15 minutes.

4. Meanwhile, toss the lettuce in a large salad bowl with the nectarines and avocado.

5. Make the dressing by whisking all dressing ingredients together in a small bowl.

6. Serve the pork chops hot with salad and dressing.