Grilled Pork Chop with Blueberry Salsa & Cilantro-Ranch Tossed Salad

Directions

1. Season the pork chops with salt and pepper on both sides.
2. Pat them dry, then heat a grill pan, outdoor grill, or skillet over medium-high heat and add a thin coat of oil.
3. Cook the pork until they are golden and cooked through, about 4–5 minutes per side, then set on a clean plate to rest.
4. Rinse and dry the produce. If the greens aren’t prewashed, give the spring mix and carrots a quick rinse.
5. In a small bowl, combine roughly half the blueberries (cut the rest into quarters), the balsamic, oil, honey, salt, and pepper. Mix well to form a quick salsa base.
6. Quarter the jalapeño lengthwise, remove seeds and membranes to reduce heat, finely mince, and add to the salsa with the remaining blueberries. Stir to blend.
7. Shave cilantro leaves from the stems, chop, and stir half into the salsa. Reserve the rest for the salad.
8. In another bowl, toss the cilantro with the mixed greens, shredded carrots, and ranch dressing until evenly coated; season lightly if needed.
9. To serve, divide the pork chops and the salad between plates, then spoon the blueberry salsa over the chops.