Warm Pork Chop Vegetable Salad

Published on January 9, 2013, by

Let me say that again, but this time hear it with my Chris Rock intonation, “PORK CHOP SALAD?!?!”

Yup! That’s how we roll on Paleo!!! Straight-up this is delicious!


  • 6-8 pork chops
  • 2 large eggplants, chunks
  • 4 zucchini, chunks
  • 4 large tomatoes, chunks
  • 1 large purple onion, thick slices
  • 12 oz shitake mushrooms
  • ½ cup olive oil
  • ¼ balsamic vinaigrette

serves 4-6

  • 1 tablespoon garlic
  • 1 tablespoon oregano
  • 1 tablespoon thyme
  • 1 teaspoon soy sauce
  • 2 tablespoon butter
  • sea salt & fresh pepper for taste

  1. Marinate pork chop with salt and pepper for 1 hour
  2. Marinate vegetables: tomatoes, onions, zucchini, mushrooms, and eggplant with olive oil, herbs, garlic, salt, pepper for 15 minutes.
  3. Preheat oven 375f
  4. Bake vegetables for 30 minutes then put in broiler for 5-10 minutes to brown
  5. Melt butter in skillet and cook pork chops till done, depending on thickness 10-15 minutes each side, slice lengthwise when done
  6. Mix balsamic, soy, add salt and pepper to liking and toss vegetables and meat together!

EAT & ENJOY!**NOTES: For moderate Paleo eaters who sometimes eat dairy, like me, I add goat cheese– so delicious!

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