Salads · 20 min
Seared Pork Salad with Carrots, Blue Cheese, Pistachios & Balsamic
- 20 min
- 2–6 servings
- 625 kcal / serving
A light, crisp salad featuring seared pork and crunchy pistachios, balanced by blue cheese and carrot ribbons. It comes together quickly on weeknights, with a tangy balsamic-Dijon dressing tying the plate together.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 2 mediumcarrots
- ½ (4 oz) pkgcrumbled blue cheese
- ¼ cuppistachios, unsalted
- 2pork chops, boneless
- 1 (5 oz) pkgspring mix (mixed greens)
From the pantry: balsamic vinegar, black pepper, Dijon mustard, extra virgin olive oil, salt
Cookware
chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · nonstick skillet · 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
- 2 mediumcarrots
- 1 (5 oz) pkgspring mix (mixed greens)
Meat & seafood
- 2pork chops, boneless
Dairy, eggs & chilled
- ½ (4 oz) pkgcrumbled blue cheese
Pantry & dry goods
- ¼ cuppistachios, unsalted
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| carrots | 2 medium | 4 medium | 6 medium |
| crumbled blue cheese | ½ (4 oz) pkg | 1 (4 oz) pkg | 1 ½ (4 oz) pkgs |
| pistachios, unsalted | ¼ cup | ½ cup | ¾ cup |
| pork chops, boneless | 2 | 4 | 6 |
| spring mix (mixed greens) | 1 (5 oz) pkg | 2 (5 oz) pkgs | 3 (5 oz) pkgs |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Pat the pork chops dry with paper towels and season both sides with salt and pepper.
- Heat a skillet over medium-high heat, then add oil and swirl to coat the bottom.
- Add the pork chops and cook until browned and cooked through, about 4–5 minutes per side; transfer to a clean plate.
- Whisk oil, balsamic vinegar, Dijon mustard, salt, and pepper in a medium bowl to make the dressing.
- Peel and trim the carrots, then use a peeler to create long noodle-like ribbons; toss them with the dressing.
- Rinse and dry the mixed greens, then add them to the bowl with the dressing.
- Chop the pistachios and crumble the blue cheese, then add to the bowl and toss to combine with the greens.
- Slice the pork chops into thin strips and add to the salad, mixing gently to distribute.
- Divide the salad among plates or bowls, top with pork slices, and serve.
Two tips
- Prep ahead: wash and dry the greens and carrots in advance, then store separately until ready to assemble.
- Serving idea: finish with a drizzle of extra virgin olive oil and a touch more balsamic for extra flavor.
Nutrition per serving
- Calories
- 625 kcal
- Protein
- 42 g
- Carbs
- 15 g
- Fat
- 46 g
- Fiber
- 5 g
- Sodium
- 185 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.