Grilled Pork With Arugula-Grape Salad

• 1 medium shallot, finely chopped
• 2 tablespoons balsamic vinegar
• 2 teaspoons thyme, freshly chopped
• 1 teaspoon kosher salt
• 1/4 teaspoon fresh ground pepper
• 1/4 cup extra virgin olive oil
• 20 ounces boneless pork chops
• 3/4 cup red seedless grapes, halved
• 4 cups baby arugula
• 1/2 cup goat cheese, crumbled

1. Combine the shallot, vinegar, 1 teaspoon thyme, 1 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Gradually whisk in the oil, starting with a few drops and adding the rest in a steady stream.
2. Put the pork chops in a shallow dish and season all over with salt. Add the remaining 1 teaspoon thyme and 3 tablespoons of the dressing. Coat the pork and set aside to marinate for 5 minutes.
3. Heat a grill pan over medium-high heat. Grill the pork until cooked through but still moist, 4 to 5 minutes per side.
4. Add the grapes and arugula to the remaining dressing and toss to coat. Transfer the pork chops to a serving platter or individual plates; top with the salad and sprinkle with the goat cheese.

shallot, balsamic vinegar, thyme, kosher salt, fresh ground pepper, extra virgin olive oil, pork chops, red seedless grapes, baby arugula, goat cheese

Taken from www.food.com/recipe/grilled-pork-with-arugula-grape-salad-386532 (may not work)