Grilled Pork With Arugula-Grape Salad - cooking recipe

Ingredients

1 medium shallot, finely chopped
2 tablespoons balsamic vinegar
2 teaspoons thyme, freshly chopped
1 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
1/4 cup extra virgin olive oil
20 ounces boneless pork chops
3/4 cup red seedless grapes, halved
4 cups baby arugula
1/2 cup goat cheese, crumbled

Preparation

Combine the shallot, vinegar, 1 teaspoon thyme, 1 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Gradually whisk in the oil, starting with a few drops and adding the rest in a steady stream.
Put the pork chops in a shallow dish and season all over with salt. Add the remaining 1 teaspoon thyme and 3 tablespoons of the dressing. Coat the pork and set aside to marinate for 5 minutes.
Heat a grill pan over medium-high heat. Grill the pork until cooked through but still moist, 4 to 5 minutes per side.
Add the grapes and arugula to the remaining dressing and toss to coat. Transfer the pork chops to a serving platter or individual plates; top with the salad and sprinkle with the goat cheese.