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Grilled Pork Chop with Fennel & Grapefruit Salad

Paired with a bright fennel & grapefruit
salad for the perfect dinner for two.

Grilled Pork Chop with Fennel & Grapefruit Salad

We’ve taken the viral upside down puff pastry trend and made it three delicious ways! Two savoury and one sweet, these tarts are extremely versatile and tasty. Bottom line – have fun with flavours, textures and colours. These are simple and super impressive.
Grilled Pork Chop with Fennel & Grapefruit Salad

Prep Time

20 min

Total Time

40 min


2 people



Pork chop:

2x tomahawk pork chops, 375-425g

Salt and pepper

BBQ Sauce



1x grapefruit, peeled and segmented

2x fennel bulbs, sliced in half and sliced thin (save fennel fronds for garnish)

2 handfuls pea shoots or arugula

1/2 cup shredded parmesan cheese


Grapefruit Dressing:

Juice from half a grapefruit

¼ cup extra virgin olive oil

2 tbsp white balsamic vinegar

1x small shallot, minced

1 tsp grainy mustard

Salt & pepper, generous pinch of each


For the Salad:

  1. Prepare the ingredients for the dressing and mix. Set aside.
  2. Prepare the ingredients for the salad. Leave the pea shoots and shaved parmesan cheese out until ready to serve. Then toss everything with the dressing. Keep in the fridge until ready to serve.


For the grilled pork chops:

  1. Season pork chops with salt and pepper and drizzle with olive oil.
  2. Heat grill to high (450F)
  3. Once hot, grill pork chops about 8-10 minutes per side or until an instant read thermometer comes out at 165F or until desired doneness.
  4. In the last minute of cooking, brush on bbq sauce and grill for another minute to caramelize.


Want to make this ahead of time? Slice the grapefruit and fennel, mix with the dressing and store in the refrigerator for up to an hour. Before serving, follow the rest of the instructions


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