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Grilled Pork Chop with Raspberry Salsa & Mixed Greens Recipe

Grilled Pork Chop with Raspberry Salsa & Mixed Greens recipe


This is a yummy grilled pork chop topped with a sweet and spicy raspberry salsa. It comes with a fresh salad. You cook the pork on a grill and mix the salsa with fruit and peppers.


4 boneless pork chops
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons extra virgin olive oil
2 cups raspberries
1 tablespoon balsamic vinegar
1 tablespoon honey
1/2 red onion, finely chopped
1/4 cup fresh mint leaves, chopped
1 (10 oz) bag mixed greens
1/4 cup Italian dressing
1/2 cup cherry tomatoes, halved


Preheat a grill pan or outdoor grill over medium-high heat.
Pat the pork chops dry with paper towels and season both sides with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
Brush the grill with 1 tablespoon of olive oil and grill the pork chops until golden and cooked through, about 4-5 minutes per side. Transfer to a clean plate.
In a bowl, gently mash half of the raspberries. Add the remaining whole raspberries, balsamic vinegar, honey, remaining salt and pepper, and stir to combine.
Mix in the red onion and mint leaves to create the raspberry salsa.
In a separate large bowl, toss the mixed greens with Italian dressing and cherry tomatoes.
To serve, place a pork chop on each plate, top with raspberry salsa, and serve with a side of the mixed greens salad.

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