Grilled Pork chops marinated with honey Dijon vinaigrette with colorful salad veggies make a perfect Florida lunch, brunch or dinner entree. Recipe by Chef Julie Petrakis of The Ravenous Pig. Created especially for Suite Meals by Club Wyndham.
Coat pork chops with 2 cups of vinaigrette and marinate for 2 hours.
Heat non-stick skillet over medium-high heat. Cook bacon until crisp, let it cool, then crumble into small pieces.
Shuck and clean corn ears, cut grape tomatoes in half and slice avocados and hard-boiled eggs.
Heat grill to medium-high. Drain pork from marinade and pat dry. Toss corn cobs with olive oil, salt and pepper.
Oil grill grates and grill pork chops 5-7 minutes per side, until juices run clear. At the same time, grill corn until slightly charred, about 5 minutes.
Remove pork from grill and allow to rest at least 8 minutes. Cut kernels from corn cobb and slice the pork.
To assemble the salad, arrange kale, tomatoes, avocados, eggs, bacon, feta, charred corn and sliced pork on a large platter. Serve with remaining vinaigrette.