< BACK TO ALL RECIPES
So Fresh, So Lean Bowl Grilled Pork Chop
Source: National Pork Board
PREP TIME
80 mins
COOK TIME
15 mins
SERVING SIZE
2
What You’ll Need
- 1 Prairie Fresh® Pork Chop (1-pound)
- 1 teaspoon Memphis dry rub BBQ seasoning (sweet, smokey, spicy flavor)
- ½ teaspoon of garlic powder
- ½ teaspoon of black pepper
Salad Ingredients:
- 1 head of romaine lettuce, chopped
- ½ avocado, sliced
- 1 cup cherry tomatoes, sliced
- ¼ red onion, sliced
- ½ cup yellow sweet corn
Blue Cheese Dressing:
- ½ cup mayo
- ½ cup sour cream
- 1 cup crumbled blue cheese
- Salt and pepper to taste
Directions
- Season the pork chop with dry barbecue rub, garlic powder and black pepper.
- Heat a cast iron grilling pan on medium/medium high heat. Brush with vegetable oil to prevent sticking.
- Set grill to medium high heat at 375-400 F. Place the pork chop in the cast iron pan over direct heat and heat for about 3-5 minutes on each side. Then move the cast iron pan with the pork chop to indirect heat until reaching an internal temperature to 145-160 F. Allow a three-minute rest.
- Cut the pork chop into cubes.
- Add the chopped romaine into a bowl and top with corn, red onions, and cherry tomatoes. Add in the cubed pork chop.
- Garnish with avocado slices.
Blue Cheese Dressing:
- Combine all ingredients together in a bowl and let sit for an hour to let the flavors develop.
- Mix well and add a dollop to your bowl.
