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grilled pork salad with pork, red onions, green beans and roll on white plate

Amazing Grilled Pork and Veggie Salad

Yield: 6 servings
Prep Time: 8 hours 30 minutes
Cook Time: 15 minutes
Total Time: 8 hours 45 minutes

Ingredients

Pork + Marinade:

  • 1 ½ to 2 pounds pork chops (see note)
  • ⅓ cup olive oil
  • ¼ cup soy sauce, I use low-sodium
  • 2 teaspoons steak seasoning , such as Montreal Steak Seasoning or see note for a homemade version

Salad:

  • 8 to 12 ounces fresh green beans
  • 1 large red onion, peeled and cut into 1/4-inch slices
  • 1 to 2 tablespoons olive oil
  • 2 to 3 medium heads romaine lettuce
  • ½ cup feta or blue cheese, crumbled
  • ½ cup thinly sliced or torn fresh basil

Dressing:

  • 3 tablespoons olive oil or avocado oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • Pinch of salt and pepper

Instructions 

  • For the pork, mix olive oil, soy sauce and steak seasoning together in a small bowl. Add the pork chops to a large ziploc bag or flat dish and pour the marinade ingredients over the top, turning so the pork is evenly coated. Refrigerate for at least 3 hours or up to 24 hours.
  • When ready to grill, heat a charcoal, propane or pellet grill to medium or medium-high heat (I set my pellet grill to 375 degrees F).
  • Toss the green beans with 1 tablespoon olive oil and a pinch of coarse, kosher salt and pepper. Rub another tablespoon or so of olive oil over both sides of all the onion slices (carefully so the onions don't separate into rings) and season lightly with salt and pepper.
  • Grill the pork chops for 6-8 minutes per side, depending on thickness, until an instant-read thermometer registers 145 degrees F. If your grill is large enough, grill the onions and green beans alongside the pork (or grill in batches - the pork should rest for 5-10 minutes after grilling).
  • Place the onion slices directly on the grill grates and grill for 4-5 minutes per side until tender. Grill the green beans in a grill basket or cast iron skillet until sizzling and crisp tender, 6-8 minutes.
  • Chop the romaine hearts into bite-size pieces and add to a serving bowl. Chop the grilled onions and green beans into 1/2-inch pieces and toss with the romaine lettuce.
  • Whisk all the dressing ingredients together until smooth. Drizzle over the salad and toss to combine.
  • After the pork rests, chop into bite-size pieces or cut into thin slices. Toss with the salad ingredients or serve alongside.
  • Add feta or blue cheese crumbles and fresh basil to the salad. Give a light toss. Serve immediately.

Notes

Pork Chops: you can use boneless or bone-in pork chops. Don't grill too long or they'll be dry (either one). I've had the best luck with 2-inch thick boneless pork chops (from Costco).
Steak Seasoning: here's an easy and delicious copycat recipe for the Montreal Steak Seasoning: 1 tablespoon paprika, 1 tablespoon freshly ground black pepper, 1/2 tablespoon kosher/coarse salt, 1/2 tablespoon garlic powder, 1/2 tablespoon onion powder, 1/2 tablespoon coriander, 1/2 tablespoon dill, 1 teaspoon crushed red pepper flakes. Combine all the spices together and store in an airtight container.
Nutrition Facts: the nutrition facts for this recipe do not include the marinade since most of it is discarded before cooking.