Name: Grilled Pork Chop with Blueberry Salsa & Cilantro-Ranch Tossed Salad
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 3 (170 g) pkgs blueberries; 1 small bunch cilantro; 1 ½ jalapeño peppers; 6 pork chops, boneless; ¾ cup ranch dressing; 1 ½ (283 g) bags shredded carrots; 1 ½ (142 g) pkgs spring mix (mixed greens); balsamic vinegar; black pepper; extra virgin olive oil; honey; salt

Grilled Pork Chop with Blueberry Salsa & Cilantro-Ranch Tossed SaladGrilled Pork Chop with Blueberry Salsa & Cilantro-Ranch Tossed Salad — a 30-minute lunch recipe with 12 ingredients, serving 6.Ingredients

3 (170 g) pkgs blueberries

1 small bunch cilantro

1 ½ jalapeño peppers

6 pork chops, boneless

¾ cup ranch dressing

1 ½ (283 g) bags shredded carrots

1 ½ (142 g) pkgs spring mix (mixed greens)

balsamic vinegar

black pepper

extra virgin olive oil

honey

salt

Instructions

Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.

While the pan heats up, pat the pork chops dry with paper towels and place on a plate. Season both sides with salt and pepper.

Once the pan is hot, coat with oil. Working in batches if necessary, add pork chops and grill until golden and cooked through, 4-5 minutes per side. Transfer to a clean plate.

Meanwhile, wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)

Roughly chop half of the blueberries. Place both chopped and remaining whole blueberries in a medium bowl along with vinegar, oil, honey, salt, and pepper. Stir to combine.

Quarter jalapeño peppers lengthwise; seed and remove ribs with a spoon to reduce spice level. Mince and add to the bowl with the blueberries. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Shave cilantro leaves off the stems; discard stems and mince the leaves. Add half to the bowl and stir once more to combine the salsa; set aside. (Reserve remaining cilantro for the next step.)

Place remaining cilantro in a large bowl along with mixed greens, carrots, and dressing. Toss to combine the salad.

To serve, divide pork chops and salad between plates; top chops with blueberry salsa. Enjoy!

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