Pork cutlets with arugula and apple salad

Indulge in the delicious combination of juicy pork cutlets paired with crisp arugula and the sweet tang of fresh apple in this mouthwatering salad.

Ingredients:

• ¼ cup balsamic vinegar
• 1 tablespoon honey
• 1 clove garlic, finely chopped
• 1 ½ teaspoons kosher salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 6 tablespoons olive oil, divided, plus more for grill grates
• 4 ½-in.-thick bone-in pork chops (about 2 lb.)
• 4 cups arugula (about 4 oz.)
• 1 cup loosely packed fresh flat-leaf parsley leaves, torn
• 4 ripe peaches, nectarines, or apricots, pitted and sliced

Instructions:

1. Heat up the grill until it reaches a high temperature (450°F to 500°F) and grease the grates lightly. Combine vinegar, honey, minced garlic, ½ teaspoon of salt, ½ teaspoon of black pepper, and 5 tablespoons of oil by whisking them together.
2. Dry the pork chops using paper towels and apply a thin layer of the remaining 1 tablespoon of oil. Sprinkle 1 teaspoon of salt and black pepper on both sides of the pork chops.
3. Grill the pork chops without covering them, turn them over once, cook until a meat thermometer shows 145°F when inserted into the thickest part, approximately 3 to 4 minutes on each side. Allow the pork chops to rest for 10 minutes.
4. In the meantime, mix arugula with parsley and sliced peaches. Arrange them on a plate alongside the pork chops and drizzle the vinaigrette on top.

Summary:

• Calories: 2131 kcal
• Fat: 148 g
• Protein: 113 g
• Carbs: 86 g
• Potassium: 2408 mg
• Magnesium: 173 mg