Recipe · 25 min
Pork Chops with Blackberry Sauce & Lemon Arugula Salad
- 25 min
- 2–6 servings
- 719 kcal / serving
A weeknight-friendly plates a pair of pork chops with a glossy blackberry glaze alongside a bright lemon arugula salad tossed with Parmesan and pine nuts.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (5 oz) pkgbaby arugula
- 1 (6 oz) pkgblackberries
- ½lemon
- ½ ozParmesan cheese
- ⅛ cuppine nuts
- 2pork chops, bone-in
- lemons
From the pantry: balsamic vinegar, black pepper, extra virgin olive oil, honey, salt, virgin coconut oil
Cookware
colander · grater · grill pan, outdoor grill, or skillet · measuring spoons · mixing bowls · small saucepan · 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
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ (5 oz) pkgbaby arugula
- 1 (6 oz) pkgblackberries
- ½lemon
- lemons
Meat & seafood
- 2pork chops, bone-in
Dairy, eggs & chilled
- ½ ozParmesan cheese
Pantry & dry goods
- ⅛ cuppine nuts
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
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 |
| blackberries | 1 (6 oz) pkg | 2 (6 oz) pkgs | 3 (6 oz) pkgs |
| lemon | ½ | 1 | 1 ½ |
| Parmesan cheese | ½ oz | 1 oz | 1 ½ oz |
| pine nuts | ⅛ cup | ¼ cup | 0.375 cup |
| pork chops, bone-in | 2 | 4 | 6 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Season the pork chops with salt and pepper.
- Heat a grill pan, outdoor grill, or skillet over medium-high heat and coat the bottom with oil.
- Sear the pork until browned and cooked through, about 4–6 minutes per side, then transfer to a plate and tent with foil.
- In a small saucepan, heat a little oil over medium heat and simmer the blackberries with balsamic, honey, and a pinch of salt until the sauce thickens and some berries break apart, about 10–12 minutes.
- Grate a teaspoon of lemon zest
- In a medium bowl whisk together lemon juice, the lemon zest, olive oil, a touch of honey, salt, and pepper to make the dressing.
- Wash and dry the arugula, then add it to the dressing and toss until evenly coated.
- Grate or shave 1/8 cup Parmesan for finishing.
- Divide the pork chops between plates, spoon the blackberry sauce over them, and place the arugula salad on the side. Scatter Parmesan and pine nuts over the salad and serve.
Two tips
- Make the sauce ahead and reheat gently before serving.
- If you don’t have arugula, toss spinach or romaine with the lemon dressing and top with Parmesan and pine nuts.
Nutrition per serving
- Calories
- 719 kcal
- Protein
- 47 g
- Carbs
- 19 g
- Fat
- 51 g
- Fiber
- 5 g
- Sodium
- 128 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.