Grilled Pork with Arugula-and-Grape Salad

1. 1

   Combine the shallot, vinegar, 1 teaspoon thyme, 1 teaspoon salt and 1/4 teaspoon pepper in a medium bowl.

2. 2

   Gradually whisk in the oil, starting with a few drops and adding the rest in a steady stream.

3. 3

   Put the pork chops in a shallow dish and season all over with salt.

4. 4

   Add the remaining 1 teaspoon thyme and 3 tablespoons of the dressing.

5. 5

   Coat the pork and set aside to marinate for 5 minutes.

6. 6

   Heat a grill pan over medium-high heat.

7. 7

   Grill the pork until cooked through but still moist, 4 to 5 minutes per side.

8. 8

   Add the grapes and arugula to the remaining dressing and toss to coat.

9. 9

   Transfer the pork chops to a serving platter or individual plates; top with the salad and sprinkle with the gorgonzola.

10. 10

    Photograph by Antonis Achiellos

* Per serving · 4 servings · Values may vary.

No additional tips available.