Grilled Honey Mustard Pork Cutlets with Summer Tomato-Arugala Salad
 
Ingredients
  • 6 boneless pork loin chops
  • ¼ cup whole-grain Dijon mustard
  • 2 tablespoons honey
  • 2 tablespoons balsamic vinegar
  • ½ teaspoon salt, ½ teaspoon pepper
  • Salad:
  • 4 heirloom or ripe tomatoes, cut into wedges
  • 1 (10-oz) package baby arugula
  • 1 (8-oz) container mini fresh mozzarella balls
  • ¼ cup fresh basil leaves
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 2 cloves garlic, minced
  • ½ teaspoon salt, ½ teaspoon pepper
Instructions
  1. Preheat grill to medium-high heat.
  2. Place pork chops in a large zip-top plastic bag. Pound to ¼-inch thickness.
  3. Place pork chops on a grill rack coated with cooking spray.
  4. Combine mustard, honey and vinegar; brush half of mixture over pork chops, and sprinkle with half of salt and pepper. Grill, covered with grill lid, 2 minutes.
  5. Turn; brush with remaining honey mustard mixture and sprinkle with remaining salt and pepper. Grill 2 to 3 minutes longer or until pork is done.
  6. Combine tomatoes, arugula, mozzarella and basil in a serving bowl. Whisk together oil, vinegar, garlic, salt and pepper. Pour dressing over salad, tossing well to coat.
  7. Serve salad with pork chops.
Recipe by The eMeals Blog at http://blog.emeals.com/grilled-honey-mustard-pork-cutlets-with-summer-tomato-arugala-salad/