Boneless Pork Chops with Beet Salad

pork chop

Boneless Pork Chops with Beet Salad

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Prep Time 20 minutes
Cook Time 55 minutes
Servings 4


  • 4 5-oz boneless pork chops
  • 10 oz baby beets
  • 1 Tbs caraway seeds
  • 2 tsp olive oil
  • 5 oz firm goat cheese, crumbled
  • 5 large radishes, thinly sliced
  • 2 1/2 cups baby arugula leaves
  • 2 tsp dijon mustard
  • 2 tsp olive oil
  • 2 Tbs red wine vinegar


  • Preheat oven to 400 degrees F.
  • Place unpeeled beets in small casserole dish. Roast, uncovered for about 45 minutes or until tender. Let cool 10 minutes; peel and cut into quarters.
  • Meanwhile make the dijon vinaigrette by combining dijon mustard, 2 tsp olive oil and red wine vinegar in a small jar and shake well.
  • Use a mortar and pestle to crush the caraway seeds and 2 tsp olive oil into a paste. Rub onto the pork chops. Cook pork on a preheated grill or grill pan for 3-4 minutes on each side.
  • Place beet, cheese, radish and arugula in a large bowl with the vinaigrette and toss to combine. Serve salad with the pork.
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