Grilled Pork with Watercress

Instructions

1. 1

   Pat the pork chops dry with paper towels and season both sides generously with salt and pepper. Let them rest at room temperature for 10 minutes while you prepare the grill.

   Tip: Room temperature meat cooks more evenly and develops a better crust.

2. 2

   In a small bowl, whisk together 2 tablespoons of olive oil, lemon juice, minced garlic, Dijon mustard, and honey to create the dressing. Set aside.

   Tip: Make the dressing ahead of time so flavors can meld.

3. 3

   Preheat your grill to medium-high heat (about 400°F). Lightly brush the grill grates with oil to prevent sticking.

   Tip: Clean grill grates ensure beautiful char marks and prevent sticking.

4. 4

   Place the pork chops on the hot grill and cook for 6-7 minutes on the first side without moving them, allowing a golden crust to form.

   Tip: Resist the urge to flip too early; this creates the perfect crust.

5. 5

   Flip the pork chops and cook for another 6-7 minutes on the second side until the internal temperature reaches 145°F when measured at the thickest point.

   Tip: Use a meat thermometer for perfectly cooked pork every time.

6. 6

   Transfer the cooked pork chops to a resting plate and let them rest for 3-4 minutes while you finish the salad.

   Tip: Resting allows the juices to redistribute throughout the meat.

7. 7

   In a large bowl, combine the chopped watercress and sliced red onion. Drizzle with the prepared dressing and toss gently until well coated.

   Tip: Dress the salad just before serving to keep it crisp.

8. 8

   Top each rested pork chop with a generous portion of the dressed watercress salad and garnish with fresh thyme sprigs before serving.

   Tip: The peppery watercress and citrusy dressing complement the richness of the pork beautifully.