Grilled Ranch Pork Chops & Cucumber Tomato Salad

Grilled Ranch Pork Chops are marinated in rich buttermilk, then grilled to perfection. Serve with Cucumber Tomato Salad tossed with Greek Yogurt Feta Ranch!

Course Main Course, Salad

Cuisine American

Keyword grilled pork chops, tomato salad

Prep Time 1

Cook Time 20

Total Time 1 20

Servings servings

Calories 601kcal

Author Kelli Shallal MPH RD

Ingredients

Ranch Pork Chops

8 pork chops thin sliced, I got 4 from Butcher Box and cut them in half before grilling
2 tablespoons parsley dried
1 tablespoon onion flakes
1 teaspoon chives dried
1 teaspoon Celtic or Himalayan salt
½ teaspoon dill dried
½ teaspoon garlic powder
15 - 20 turns black pepper fresh ground
2 cups buttermilk

Salad

24 ounces cherry tomatoes cut in half
5 Persian cucumbers sliced
Greek Yogurt Feta Ranch

Instructions

To make the pork chops:

Place pork chops in a large Ziploc bag with buttermilk and add in seasonings. Mine were frozen so I just turned them occasionally when I went to the fridge as they defrosted. Marinate for at least 24 hours.
Preheat grill to 500F and grill pork chops to a minimum internal temperature of 145F.To make the salad:
Combine chopped veggies with Greek Yogurt Feta Ranch.

Notes

I make this huge recipe even just for two of us, because the leftovers are outstanding!

Nutrition