Grilled Pork Chops with Cucumber and Dill Salad
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Easy
This is one of my favorite summer dinners because it comes together in under half an hour and tastes like you spent way more effort than you actually did. Juicy grilled pork chops paired with a bright, refreshing cucumber salad make for a perfectly balanced meal that feels special without being complicated. The fresh dill and lemon juice not only make everything taste vibrant, but dill is also wonderful for digestion, so you get both flavor and function on one plate. It's the kind of weeknight dinner that makes you feel like you're treating yourself.
Ella x
Ingredients
- 4pork chops(1-inch thick, bone-in preferred)
- 3 tablespoonsfresh dill(chopped)
- 3garlic cloves(minced)
- 4 tablespoonsolive oil
- 2 tablespoonslemon juice
- 2english cucumber(thinly sliced)
- ½ mediumred onion(thinly sliced)
- 2 tablespoonswhite wine vinegar
- 1 teaspoonhoney
- 1 teaspoondijon mustard
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 sprigsfresh thyme
Detail level
Instructions
- 1
Combine minced garlic, 2 tablespoons olive oil, lemon juice, chopped dill, salt, and pepper in a small bowl. Rub this mixture evenly over both sides of each pork chop, coating thoroughly. Let rest at room temperature for 15 minutes.
Tip: Marinating allows flavors to penetrate the meat and keeps it moist during grilling.
- 2
While pork marinates, whisk together vinegar, remaining 2 tablespoons olive oil, honey, and Dijon mustard in a large mixing bowl.
- 3
Add sliced cucumber and red onion to the vinaigrette, then gently fold in the fresh dill. Season with a pinch of salt and pepper. Set the salad aside and let flavors meld for at least 10 minutes.
Tip: The cucumbers will soften slightly and absorb the dressing flavors as they sit.
- 4
Preheat your grill to medium-high heat (around 400°F). Lightly oil the grates to prevent sticking.
- 5
Place pork chops on the hot grill and cook for 5-6 minutes per side, depending on thickness. The internal temperature should reach 145°F when measured with a meat thermometer.
Tip: Don't flip too often; let each side develop a nice golden crust before turning.
- 6
Remove pork chops from grill and place on a cutting board. Tent loosely with foil and let rest for 3-4 minutes. This allows juices to redistribute throughout the meat.
Tip: Resting is crucial for tender, juicy results—don't skip this step.
- 7
Divide the cucumber salad among four plates, then top each with a grilled pork chop. Drizzle any remaining vinaigrette from the salad bowl over the pork.
Tip: Serve immediately while the pork is still warm and the cucumber salad is chilled for the best contrast.
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