Grilled Pork Chops with Cherry Vinaigrette

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Prep Time: 20 minutes

Cook Time: 10 minutes

Servings: 4


  • 4
    Good Nature® Boneless Pork Loin Chops, cut ¾” thick (see note)
  • 4 tbsp
    extra-virgin olive oil, divided
  • 4 tsp
    fresh rosemary, chopped
  • pinch
    kosher salt & freshly ground pepper
  • 2 cups
    fresh or frozen cherries, pitted & quartered
  • ¼ cup
    red onion, thinly sliced
  • 2 tbsp
    red wine vinegar
  • 1 tsp
    dijon mustard
  • 6 cups
    baby spinach
  • 4 slices
    Good Nature® Applewood or Pecan Smoked Bacon, cooked

Preheat grill to medium-high. Rub chops with 1 tablespoon oil and rosemary. Season with salt and pepper; set aside.

In a medium bowl, combine cherries, onion, vinegar, mustard, and 3 tablespoons olive oil. Season with salt and pepper; set aside

Grill chops about 3 to 5 minutes per side. Move chops to a cooler part of the grill and continue cooking until internal temperature reaches 145°F in the thickest part of the meat, about 2 to 4 minutes.

Divide spinach between 4 plates. Top with chops and cherry vinaigrette and crumble bacon on top.

Note: To cut chops, place the loin fat side up on a cutting board. Using a sharp knife, cut perpendicular to the loin. Be sure to cut chops that are consistent in thickness to ensure even cooking.

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