1. Prepare outdoor grill for direct grilling over medium-high heat. In small bowl, whisk 5 tablespoons oil, sugar, paprika, garlic powder, and 1/2 teaspoon each salt and pepper; rub over both sides of pork chops. Place pork chops on hot grill rack; cover and cook 7 minutes or until internal tem-perature reaches 145°, turning once.
2. In large bowl, toss blueberries, almonds, vinegar and remaining 1 tablespoon oil; fold in arugula and cheese. Makes about 1 1/3 cups
3. Serve pork chops topped with blueberry mixture
- 40 g Total fat
- 11 g Saturated fat
- 119 mg Cholesterol
- 572 mg Sodium
- 20 g Carbohydrates
- 2 g Fiber
- 16 g Sugars
- 10 g Added sugars
- 36 g Protein
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Nutritional Information
- 40 g Total fat
- 11 g Saturated fat
- 119 mg Cholesterol
- 572 mg Sodium
- 20 g Carbohydrates
- 2 g Fiber
- 16 g Sugars
- 10 g Added sugars
- 36 g Protein
Directions
1. Prepare outdoor grill for direct grilling over medium-high heat. In small bowl, whisk 5 tablespoons oil, sugar, paprika, garlic powder, and 1/2 teaspoon each salt and pepper; rub over both sides of pork chops. Place pork chops on hot grill rack; cover and cook 7 minutes or until internal tem-perature reaches 145°, turning once.
2. In large bowl, toss blueberries, almonds, vinegar and remaining 1 tablespoon oil; fold in arugula and cheese. Makes about 1 1/3 cups
3. Serve pork chops topped with blueberry mixture