advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Grilled Pork Chops with Cucumber-Dill Salad

Backyard barbecuing becomes an easy weeknight option with quick-cooking chops and a crisp cucumber salad.

  • Prep:
  • Total Time:
  • Servings: 4
Grilled Pork Chops with Cucumber-Dill Salad

Source: Everyday Food, June 2009

Ingredients

  • 1 English cucumber, halved and thinly sliced
  • 1/2 small red onion, thinly sliced
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil, plus more for grates
  • 1/4 teaspoon sugar
  • Coarse salt and ground pepper
  • 2 tablespoons chopped fresh dill
  • 4 pork shoulder or rib chops (8 ounces each and 1/2 inch thick)

Directions

  1. Combine cucumber, onion, lemon juice, oil, and sugar; season with salt and pepper. Let stand 10 minutes, then stir in dill.

  2. Heat grill to high. Clean and lightly oil hot grates. Season pork with salt and pepper. Grill pork just until cooked through, about 2 minutes per side. Serve pork with cucumber salad.

Cook's Note

Pork shoulder chops are a great low-cost cut; you can also use boneless pork loin chops. Chicken cutlets are another good option.

Reviews (3)

  • SDMurphy 29 Jul, 2010

    Delish! The salad was the right side to go with the chops. I used pork loin chops

  • KarenLea 22 Jul, 2010

    JMP, thanks for the tip. I took your suggestion and brined the chops for dinner tonight, as per your instructions. They came out great- moist, tender and flavorful, even with the minimal seasoning. I always brine poultry, but I had never thought to do it with pork.

  • JMP878 21 Jul, 2010

    Go for one inch chops.. Grocery stores will do this on request -- you just have to wait a bit. I usually order my meat first, then go shopping. Brine the chops. if you have time -- it adds a lot of flavor. The basic receipe is, per pound of meat: 1 quart of water 1/2c sugar (for pork, I use dark brown) 1/4c Kosher salt. Let brine for at least an hour, up to 8 hours. Rinse with cold water, then pat dry. For chicken and shrimp, I use white sugar. Do not brine red meat.

Related Topics