Grilled Pork Chops over Strawberry-Kiwi Spinach Salad with Pistachios
- Serves
- 4 servings
- Prep
- 18 min
- Cook
- 12 min
- Cost
- $17.50
- Nutrition
- 360 cal · 36g protein
- grill
- quick
🍳 1 pan · Picky-eater safe bet: fruit
Grilled Pork Chops over Strawberry-Kiwi Spinach Salad with Pistachios is a weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $18 in groceries. You'll need 1 pan, and the 10 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain fruit works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Warm pita and hummus (5 min)
Contains: Tree nuts— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch locking tongsDon't have one? Amazon →
- Balloon whiskDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Salad spinnerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 4 count pork chops
- 6 cups fresh spinach
- 1 lb fresh strawberries
- 4 count fresh kiwi
- 1/2 cup shelled pistachios
- 1 tbsp honey
- 4 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tsp salt
- 1/2 tsp black pepper
Steps
- Whisk 3 tablespoons olive oil, 2 tablespoons balsamic vinegar and 1 tablespoon honey with salt and pepper to make dressing; toss spinach, sliced strawberries and peeled sliced kiwi with half the dressing and divide among four plates.
- Pat pork chops dry, season with salt and pepper, brush lightly with 1 tablespoon olive oil, then grill over medium-high heat for 4–5 minutes per side until internal temperature reaches 145°F, then rest 3 minutes.
- Drizzle remaining dressing over salads, top each plate with one pork chop, scatter pistachios over the salad, and serve immediately.
- Picky eater tip: serve the plain grilled pork chop with strawberries and kiwi on the side, and dressing on the side.
- Make ahead: whisk the dressing up to 3 days ahead and keep it in the fridge; slice the fruit the day of and toss with the spinach just before serving.
On the side: Warm pita and hummus (5 min)
1 package pita bread, 1 container hummus
- Warm the pitas in a dry skillet or the oven for 1 to 2 minutes, cut into wedges and serve with the hummus.
Nutrition per serving
- Protein
- 36 g
- Carbohydrates
- 18 g
- Fiber
- 4 g
- Sugar
- 10 g
- Fat
- 16 g
- Saturated fat
- 4 g
- Sodium
- 410 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop