Pork Chops With Bloody Mary Tomato Salad
10m prep 15m cook 25m ready
Grilled pork chops are served with a fresh tomato salad inspired by a Bloody Mary cocktail, featuring cherry tomatoes, horseradish, and hot sauce. This quick dinner comes together in just 25 minutes.
Ingredients
- 14.8 ml olive oil
- 14.8 ml red wine vinegar
- 4.93 ml Worcestershire sauce
- 4.93 ml prepared horseradish squeezed dry
- 1.23 ml hot pepper sauce such as Tabasco
- 1.23 ml celery seeds
- Kosher salt and pepper
- 237 ml cherry tomatoes halved
- 1 celery thinly sliced
- 0.25 small red onion thinly sliced
- 2 small pork chops (1 inch thick; 1 to 1¼ pounds total)
- 29.6 ml flat-leaf parsley finely chopped
- 0.5 small head green-leaf lettuce leaves torn
Nutrition (per serving, estimated)
Estimated based off 10 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 52.4 mg
- Iron: 1.03 mg
- Magnesium: 19 mg
- Phosphorus: 84.9 mg
- Potassium: 287 mg
- Zinc: 0.98 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 14.8 ml olive oil
- 14.8 ml red wine vinegar
- 4.93 ml Worcestershire sauce
- 1.23 ml hot pepper sauce such as Tabasco
- 1.23 ml celery seeds
- Kosher salt and pepper
- 2 small pork chops (1 inch thick; 1 to 1¼ pounds total)
Prepare
- 4.93 ml prepared horseradish, squeezed dry
- Halve 237 ml cherry tomatoes
- 1 celery, thinly sliced
- 0.25 small red onion, thinly sliced
- 29.6 ml flat-leaf parsley, finely chopped
- 0.5 small head green-leaf lettuce, leaves torn
Let's Cook
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Step 1.
Heat a grill to medium-high. In a medium bowl, whisk together 1 tablespoon olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Worcestershire sauce, 1 teaspoon prepared horseradish (squeezed dry), ¼ teaspoon hot pepper sauce, ¼ teaspoon celery seeds, and ⅛ teaspoon salt. Add ½ pint halved cherry tomatoes, 1 thinly sliced celery stalk, and ¼ thinly sliced small red onion; toss to combine. Set aside.
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Step 2.
Season 2 small pork chops (1 inch thick) with ¼ teaspoon each salt and pepper. Grill the pork chops over medium-high heat until just cooked through, 5 to 7 minutes per side.
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Step 3.
While the pork chops are grilling, fold 2 tablespoons finely chopped flat-leaf parsley into the tomato mixture. Serve the pork chops topped with the tomato salad and accompanied by torn leaves from ½ small head green-leaf lettuce.
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