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Grilled Pork Chops with Peach-Cucumber Salad.

  • 1
    English cucumber
  • 1
  • 4
  • 4
    pork chops, bone-in
  • 2
    black pepper
    extra virgin olive oil
  • 1
    Wash and dry the fresh produce.
    4 peaches
    1 English cucumber
    1 lime
  • 2
    Preheat a grill pan or regular skillet over medium-high heat.
  • 3
    In a small bowl, combine and mix together olive oil, paprika, salt, and pepper.
    1 tbsp extra virgin olive oil
    1 tsp paprika
    1 tsp salt
    ½ tsp black pepper
  • 4
    Pat the pork chops dry with paper towels and place on a plate; rub with the spice mixture on both sides.
    4 pork chops, bone-in
  • 5
    Place the pork chops in the grill pan / skillet and sear until they develop a nice crust, 2 to 3 minutes per side. Then, reduce the heat to medium and cook the chops, flipping occasionally, until they are cooked through (test using a thermometer or cut into a chop with a knife), another 3 to 5 minutes. Once done, transfer the pork to a plate.
  • 6
    Juice the lime and transfer to a large salad bowl.
  • 7
    To the lime juice, add olive oil, honey, salt, and pepper; whisk together.
    1 tbsp extra virgin olive oil
    1 tsp honey
    ½ tsp salt
    ¼ tsp black pepper
  • 8
    Quarter the peaches lengthwise (around the pit) and twist the quarters to separate, then remove and discard the pit; cut each quarter lengthwise into thin wedges and add to the salad bowl.
  • 9
    Trim off and discard the ends of the cucumber; halve the cucumber lengthwise, then slice crosswise into ¼-inch-thick half-rounds at an angle. Add to the salad bowl.
  • 10
    Trim off and discard the ends of the shallots; peel and halve the shallots lengthwise, then thinly slice crosswise into half-rounds. Add to the salad bowl and toss the salad to combine.
    2 shallots
  • 11
    To serve, divide the pork chops and salad between plates. Enjoy!