Recipe · 20 min
Grilled Pork Chop over Strawberry-Kiwi Spinach Salad with Pistachios
- 20 min
- 2–6 servings
- 693 kcal / serving
Tender pork chops rest atop a bright, fruit-forward salad of spinach, strawberries, kiwis, and pistachios. The combination of tangy dressing and crunchy nuts keeps weeknight meals simple and satisfying.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 (5 oz) pkgbaby spinach
- 2kiwifruit
- ⅓ cuppistachios, unsalted
- 2pork chops, boneless
- ½shallot
- ½ (16 oz) pkgstrawberries
- shallots
From the pantry: black pepper, brown sugar, extra virgin olive oil, paprika, salt, sesame seeds, white wine vinegar, Worcestershire sauce
Cookware
chef's knife · colander · cutting board · grill pan, outdoor grill, or skillet · measuring cups · measuring spoons · mixing bowls · tongs · vegetable peeler · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: pork chops
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1 (5 oz) pkgbaby spinach
- 2kiwifruit
- ½shallot
- ½ (16 oz) pkgstrawberries
- shallots
Meat & seafood
- 2pork chops, boneless
Pantry & dry goods
- ⅓ cuppistachios, unsalted
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby spinach | 1 (5 oz) pkg | 2 (5 oz) pkgs | 3 (5 oz) pkgs |
| kiwifruit | 2 | 4 | 6 |
| pistachios, unsalted | ⅓ cup | ⅔ cup | 1 cup |
| pork chops, boneless | 2 | 4 | 6 |
| shallot | ½ | 1 | 2 |
| strawberries | ½ (16 oz) pkg | 1 (16 oz) pkg | 1 ½ (16 oz) pkgs |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat a grill pan, outdoor grill, or skillet over medium-high heat.
- Pat the pork chops dry and season both sides with salt and pepper.
- When the pan is hot, brush it with oil and sear the pork until browned and cooked through, about 4–5 minutes per side; transfer to a plate and let rest for 5 minutes.
- While the pork rests, rinse and dry the produce and prepare the dressing by mincing the shallot and whisking it with oil, white wine vinegar, sesame seeds, Worcestershire, a pinch of sugar, and any listed spices.
- Slice the strawberries and add them to the dressing bowl to macerate briefly.
- Peel and slice the kiwis, then add them to the bowl along with the pistachios; tear or chop the spinach and fold into the mixture.
- Thinly slice the pork and arrange on top of the salad in bowls or plates, ensuring greens are well distributed.
- Toss the salad gently to combine and serve with the sliced pork on top.
Two tips
- Make the dressing ahead and keep it refrigerated for up to a day.
- If you prefer, swap pistachios for walnuts or almonds for a similar crunch while keeping the rest of the salad intact.
Nutrition per serving
- Calories
- 693 kcal
- Protein
- 40 g
- Carbs
- 35 g
- Fat
- 47 g
- Fiber
- 9 g
- Sodium
- 242 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.