Season pork chop with dry BBQ rub, garlic powder & black pepper.
Heat a cast iron grilling pan on medium/medium high heat. Brush with vegetable oil to prevent sticking.
Set grill to medium high heat at 375-400 degrees F. Place the Pork Tenderloin over direct heat for about 3-5 minutes on each side. Then move the Pork Tenderloin to indirect heat until reaching an internal temperature of 145 degrees F. Allow a three-minute rest.
Cut the pork chop into cubes.
Add chopped romaine into a bowl. Top with corn, red onions, and cherry tomatoes.
Add in cubed pork chop. Garnish with avocado slices and add blue cheese dressing, to taste.
Blue Cheese Dressing
Combine all ingredients together in a bowl and let sit for an hour to let flavors develop.
Dive into this Grilled Pork Chop Bowl served atop a delicious and classic cobb salad with a drizzle of blue cheese. Our dietitians are adding new recipes all the time, so check out our Dietitians Choice Recipes page for all their latest recipes!
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