Grilled pork with nectarine-watercress salad

Paleo, Gluten Free, Dairy Free, Soy Free

2 Servings, 690 Calories/Serving

30 Minutes

Balsamic vinegar and black pepper are a much-loved combination in Italian cooking. Here Chef Justine riffs on the pairing in a salad for pork chops with a balsamic vinaigrette. Because of its natural peppery flavor (and nutritional superpowers) she punches up the salad with watercress, packed with iron and vitamin C.


  • ¾ pound sweet potatoes
  • 1 red onion
  • ½ teaspoon Oaktown Spice Shop harissa powder
  • 2 nectarines
  • 2 ounces red radishes
  • Fresh watercress
  • Fresh mint
  • Two 6-ounce boneless pork chops
  • 2 tablespoons vinaigrette base (honey - balsamic vinegar)



Prep the vegetables

Heat the oven to 450ºF.
  • Trim the sweet potatoes, cut in half lengthwise, then cut into ½-inch-thick half-moons.
  • Peel and cut the red onion into ¼-inch-thick rings.
In a bowl, combine the sweet potatoes, red onion, 1 tablespoon oil, and as much harissa powder as you like. Season with salt and pepper and toss well to coat. Spread in an even layer on a sheet pan, and roast until the potatoes are tender and the onions are starting to caramelize, 20 to 25 minutes. While they roast, make the salad.


Prep the salad

  • Cut the nectarines into ¼-inch-thick wedges.
  • Thinly slice the radishes.
  • Cut away any tough root ends from the watercress.
  • Strip the mint leaves from the stems; coarsely chop the leaves.


Cook the pork

  • Pat the pork chops dry with a paper towel and season with salt and pepper.
In a pan over medium heat, warm 1 teaspoon oil until hot but not smoking. Cook the pork until golden brown and cooked through, 4 to 5 minutes per side, depending on thickness. Transfer the pork to a plate to rest. While the chops cook, prepare the vinaigrette and dress the salad.


Make the vinaigrette; finish the salad

In a mixing bowl, combine the nectarines, radishes, watercress, and mint. In a small bowl, combine the vinaigrette base with 2 tablespoons oil and season to taste with salt and pepper. Pour as much of the vinaigrette as you like over the nectarine mixture and toss to coat. Season to taste with more salt and pepper if needed.



Transfer the roasted potatoes and onions to individual plates. Top with the pork and serve with the nectarine salad on the side.

Nutrition per serving: Calories: 690, Protein: 41 g, Total Fat: 34 g, Monounsaturated Fat: 22 g, Polyunsaturated Fat: 3 g, Saturated Fat: 7 g, Cholesterol: 115 mg, Carbohydrates: 55 g, Fiber: 7 g, Added Sugar: 6 g, Sodium: 400 mg

Similar Recipes

Baked shrimp with tomato, feta, and lemon-mint orzo
Soy Free
Baked shrimp with tomato, feta, orzo, and mint
Soy Free
Beet, orange, and quinoa salad with goat cheese and curry vinaigrette
Vegetarian, Soy Free