Grilled Brown Sugar Pork Chops Over Cucumber Salad
Servings: 4
Ingredients
- 2 Smithfield Hickory Smoked Brown Sugar Boneless Center Cut Pork Chops
- 1 tablespoon vegetable oil
cucumber salad
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon honey
- 1 lime, juiced
- 1 tablespoon minced cilantro
- 1 hothouse cucumber, thinly sliced
- 1 avocado, peeled, pitted and chopped
- ¼ red onion, thing sliced
- mint leaves optional
- salt and cracked black pepper to taste
- ½ to ⅔ cup crumbled queso fresco
Instructions
- Preheat grill to 350˚F.
- Brush vegetable oil onto grill grates and add pork chops, 3 inches apart.
- Close lid and grill for about 4 to 5 minutes. Flip pork chops and grill for an additional 4 to 5 minutes or until internal temperature reads 140 to 145˚F.
- Transfer pork chops onto a cutting board and loosely cover with foil. Allow chops to rest for about 5 minutes.
- In a large mixing bowl combine oil, honey, lime juice, and cilantro. Add a sprinkle of salt and pepper and whisk together.
- Add sliced cucumber and chopped avocado to mixing bowl and toss together until completely and evenly coated. Adjust seasonings with salt and pepper as needed.
- Transfer cucumber salad to a large platter. Slice grilled pork chops into thin slices and place over salad. Sprinkle cheese over chops and salad and serve.