Recipe · 30 min
Pork Chop with Jalapeño Basil Salsa & Strawberry-Tomato Arugula Salad
- 30 min
- 2–6 servings
- 557 kcal / serving
Juicy pork chops pair with a bright jalapeño basil salsa and a strawberry-tomato arugula salad. The combination stays light and quick, making it a practical weeknight option that comes together in about 30 minutes.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (5 oz) pkgbaby arugula
- ½ small pkgfresh basil
- 1 clovegarlic
- ½ pintgrape tomatoes
- 1jalapeño pepper
- ½lime
- 2pork chops, boneless
- 1shallot
- ½ (16 oz) pkgstrawberries
- jalapeño peppers
- shallots
- limes
- red onion
From the pantry: balsamic vinegar, black pepper, extra virgin olive oil, honey, salt
Cookware
aluminum foil · chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · measuring spoons · mixing bowls · nonstick skillet · stirring spoon · tongs · 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
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Produce
- ½ (5 oz) pkgbaby arugula
- ½ small pkgfresh basil
- 1 clovegarlic
- ½ pintgrape tomatoes
- 1jalapeño pepper
- ½lime
- 1shallot
- ½ (16 oz) pkgstrawberries
- jalapeño peppers
- shallots
- limes
- red onion
Meat & seafood
- 2pork chops, boneless
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby arugula | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| fresh basil | ½ small pkg | 1 small pkg | 1 ½ small pkgs |
| garlic | 1 clove | 2 cloves | 3 cloves |
| grape tomatoes | ½ pint | 1 pint | 1 ½ pints |
| jalapeño pepper | 1 | 2 | 3 |
| lime | ½ | 1 | |
| pork chops, boneless | 2 | 4 | 6 |
| shallot | 1 | 2 | |
| strawberries | ½ (16 oz) pkg | 1 (16 oz) pkg | 1 ½ (16 oz) pkg |
| limes | 1 ½ | ||
| red onion | ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Rinse and dry the arugula and basil; pat the pork chops dry and season both sides with salt and pepper.
- In a small bowl, whisk lime juice, minced garlic, minced shallot, oil, honey, and a pinch of salt to form a dressing for the salsa.
- Seed and finely mince the jalapeño, then stir it into the lime mixture.
- Tear basil leaves, finely chop, and fold into the dressing to create the jalapeño basil salsa; set aside.
- Heat a nonstick skillet over medium-high heat and add a light coating of oil.
- Sear the pork chops until they are golden brown and cooked through, about 3–4 minutes per side; transfer to a plate and loosely cover with foil.
- Whisk oil, balsamic vinegar, honey, salt, and pepper to make the salad dressing.
- Hull and quarter the strawberries lengthwise and add them to the dressing along with the quartered tomatoes.
- Toss the arugula with the dressing, then add the prepared strawberries and tomatoes to finish the salad.
- To serve, plate the pork chops with a portion of salad and spoon the jalapeño basil salsa over the chops.
Two tips
- Prepare the jalapeño basil salsa up to the point of adding basil ahead of time and refrigerate to meld flavors.
- If you don’t have strawberries, swap in blueberries or raspberries and keep the same dressing proportion for the salad.
Nutrition per serving
- Calories
- 557 kcal
- Protein
- 34 g
- Carbs
- 24 g
- Fat
- 38 g
- Fiber
- 5 g
- Sodium
- 139 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.