Grilled Honey Mustard Pork Cutlets with Summer Tomato-Arugala Salad
  • 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
  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