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Pork Chops with Blackberry Sauce & Lemon Arugula Salad.

  • 1 (5 oz) pkg
    baby arugula
  • 2 (6 oz) pkgs
  • 1
  • 1 oz
    Parmesan cheese
  • ¼ cup
    pine nuts
  • 4
    pork chops, bone-in
    balsamic vinegar
    black pepper
    extra virgin olive oil
    virgin coconut oil
  • 1
    Heat a grill pan, outdoor grill, or skillet over medium-high heat.
  • 2
    Wash blackberries.
    2 (6 oz) pkg blackberries
  • 3
    Season pork generously with salt and pepper.
    4 pork chops, bone-in
    ¼ tsp salt
    ¼ tsp black pepper
  • 4
    Coat grill or bottom of skillet with oil. Place pork on grill/skillet and cook until cooked through, 4-6 minutes per side. Transfer to a plate and loosely cover with foil.
    2 tbsp virgin coconut oil
  • 5
    Heat a small saucepan over medium heat.
  • 6
    Coat bottom of saucepan with oil. Add blackberries, vinegar, honey, and salt. Reduce heat to medium-low and, stirring occasionally, cook until sauce thickens and some of the berries collapse, 10-12 minutes.
    ½ tbsp extra virgin olive oil
    4 tbsp balsamic vinegar
    1 tbsp honey
    ¼ tsp salt
  • 7
    Grate 2 tsp of lemon zest. In a medium bowl, prepare dressing by whisking together lemon zest and juice, olive oil, honey, salt, and pepper.
    zest and juice of 1 lemon
    3 tbsp extra virgin olive oil
    ¼ tsp honey
    ⅛ tsp salt
    ⅛ tsp black pepper
  • 8
    Wash and dry arugula. Add to bowl with dressing and toss to coat.
    1 (5 oz) pkg baby arugula
  • 9
    Shave or grate ¼ cup of Parmesan.
    1 oz Parmesan cheese
  • 10
    To serve, place pork chops on a plate and spoon blackberry sauce over top. Add salad on the side and garnish with Parmesan and pine nuts. Enjoy!
    ¼ cup pine nuts