Moist grilled pork chops w/ grape salad

Indulge in the flavors of succulent grilled pork chops paired perfectly with a refreshing grape salad bursting with vibrant colors and delightful textures.

Ingredients:

• 4 pieces Pork chops
• 1 1/3 cups balsamic vineager
• 6 tablespoons red wine vineagar
• 1 cup grape olive oil
• salt and pepper to taste
• 4 pinches garlic salt
• 2 cups argula
• 1 piece red shallot (med.)
• 2 cups watercress
• 1 cup quartered grapes
• 1 sprig dill
• 2 shots fresh squeezed lemon juice
• 1 drop lemon zest
• 4 dashes white pepper
• 2 tablespoons butter (salted)

Instructions:

1. Begin by gently pounding the pork chops. Then, using a fork, make small punctures in the chops. Season with white pepper, garlic salt, and salt and pepper to your liking. (Hint: Use a slightly reduced amount of salt because the salad also contains salt)
2. In a different small bowl, mix together balsamic vinegar, red wine vinegar, and grape seed oil. Set aside half of the mixture in another bowl for later use.
3. Take one half of the mixture and pour it into a small saucepan. Simmer over medium heat until it reduces by one-third. Remove from heat and let it sit.
4. Using a small portion of the remaining half of the oil and vinegar mixture, gently massage the pork chops in a circular motion to help seal most of the punctures created during seasoning.
5. Place a baking sheet (one that you won't mind getting dirty) on the grill and close the lid to preheat for about 5 minutes.
6. Put one of the two tablespoons of butter in the saucepan. Then, add the chops to the grill pan. Let the chops warm for about 45 seconds before pouring half of the unreduced oil and vinegar mixture into the pan.
7. Flip the chops once they are 60% cooked. Immediately after flipping, pour the rest of the unreduced mixture into the pan (cook the remaining 40% on the other side).
8. While the chops are grilling, thinly slice the arugula and dill, and coarsely chop the watercress. Finely chop the shallot and mix all the greens together. Also, add the previously quartered grapes, lemon juice, and zest. Season with salt and pepper.
9. Add half of the reduced oil and vinegar to the mixed greens and toss again.
10. Divide the salad among the plates and place a pork chop on top of each. Lastly, drizzle the remaining half of the reduced vinegar and oil over both the salad and pork chops.
11. Serve with an extra sprinkle of salt, pepper, and lemon zest, and garnish with a sprig of grapes.

Summary:

• Calories: 4064 kcal
• Fat: 312 g
• Protein: 174 g
• Carbs: 119 g
• Potassium: 4263 mg
• Magnesium: 313 mg