Grilled Pork Chop Bowl
Persons
2
Prep Time
1 hour, 20 minutes
Cook Time
15 minutes
Total Time
1 hour, 35 minutes
Ingredients
- 1 Lb. Pork Chop
- 1 tsp. Memphis Dry Rub BBQ Seasoning (sweet, smokey, spicy flavor)
- 1/2 tsp. Garlic Powder
- 1/2 tsp. Black Pepper
Salad:
- 1 Head Romaine Lettuce, chopped
- 1/2 Avocado, sliced
- 1 C. Cherry Tomatoes, sliced
- 1/4 Red Onion, sliced
- 1/2 C. Yellow Sweet Corn
Blue Cheese Dressing:
- 1/2 C. Mayo
- 1/2 C. Sour Cream
- 1 tsp. White Vinegar
- 1 C. Crumbled Blue Cheese
- Kosher Salt & Black Pepper, to taste
Instructions
- 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.
- Mix well and add a dollop to your bowl, to taste.
Notes
Recipe provided with permission from the Minnesota Pork Board.
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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