Grilled Pork Chop and Fig and Arugula Salad

Grilled Pork Chop and Fig and Arugula Salad
Recipe Date:
May 1, 2014
Serving Size:
Cook Time:
Imperial (US)
  • 2 boneless pork chops
  • 2 cups arugula
  • 4 fresh figs
  • 2 tbsps parmesan cheese, shaved
  • 1 tbsp toasted pine nuts
  • 2 tbsps balsamic vinegar
  • 1 1/2 tbsps olive oil
  • salt and pepper to taste

Tasting notes: We love the combination of spicy argula withh sweet figs. It's a combination that highlights the pretty red fruit notes in Pinot.

Serena's tips: If the figs are a bit underripe, grill them to bring out the juices.


  • Salt and pepper both sides of the pork chops.
  • As the grill is warming, prepare your salad.
  • Whisk the balsamic vinegar and olive oil together and salt and pepper to taste.
  • Toss the arugula, toasted pine nuts and shaved parmesan with the salad dressing. 
  • You can quarter the figs and throw them into the salad now. Or, halve the figs and give them a little time on the grill then add them to the salad.
  • Grill your pork chops on medium high heat for 4 - 6 minutes per side rotating 90 degrees once to get grill marks. 
  • Let the pork chops rest for a few minutes and then serve alongside the salad.

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