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Day 5 Lunch: Leftover Grilled Pork Chop + Mixed Greens, Olive Oil & Vinegar

Prep Time:

5 minutes

Cook Time:

5 minutes (for reheating, optional)

Serves:

1

Level:

Beginner

About the Recipe

A perfectly seasoned, juicy leftover grilled pork chop from Day 3, paired with a crisp side of mixed greens drizzled with olive oil and vinegar. This quick and satisfying low-carb lunch is an effortless way to use leftovers while maintaining flavor and nutrition.

Ingredients

Leftover Grilled Pork Chop:

  • 1 grilled pork chop (from Day 3, about 6 oz)

  • 1 tablespoon olive oil or butter (for reheating, optional)


Mixed Greens Salad:

  • 2 cups mixed greens (such as arugula, spinach, and romaine)

  • 1 tablespoon olive oil (extra virgin preferred)

  • 1 tablespoon apple cider vinegar or red wine vinegar

  • Pinch of sea salt

  • Pinch of freshly ground black pepper

  • ¼ teaspoon dried oregano or basil (optional for added flavor)

Preparation

Reheat the Pork Chop (Optional):

  1. Stovetop Reheat:

    • Heat a skillet over medium heat.

    • Add 1 tablespoon of olive oil or butter.

    • Place the pork chop in the skillet and cook for 2-3 minutes per side until heated through.

  2. Microwave Reheat Option:

    • Place the pork chop on a microwave-safe plate.

    • Cover with a damp paper towel and microwave on medium heat for 1-2 minutes, checking to avoid overcooking.

  3. Skip Reheating (Optional):

    • If you prefer, serve the pork chop cold for a refreshing and protein-packed lunch.


Prepare the Mixed Greens Salad:

  1. Wash and Dry the Greens:

    • Rinse the mixed greens under cold water and pat dry with paper towels.

  2. Season the Greens:

    • Place the mixed greens in a large bowl.

    • Drizzle with olive oil and vinegar.

    • Add a pinch of sea salt, black pepper, and dried oregano or basil (if using).

  3. Toss the Salad:

    • Toss gently until the greens are evenly coated.


Assemble and Serve:

  1. Plate the Pork Chop and Salad:

    • Transfer the reheated (or cold) pork chop to a plate.

    • Add the mixed greens salad on the side.

  2. Optional Garnish:

    • Garnish with fresh herbs like parsley or dill for a fresh, aromatic finish.


Tips to Make It Even Easier:

  • Reheat in Air Fryer: For crispy reheated pork, air fry the chop at 350°F for 5-6 minutes.

  • Use Pre-Washed Greens: Save time by using pre-washed and bagged mixed greens.

  • Pre-Make the Salad Dressing: Mix olive oil, vinegar, and seasonings ahead of time and store in a jar for quick use.

  • Slice Pork Chop for Faster Reheating: Slice the pork chop before reheating to reduce cooking time and ensure even heating.

  • Double the Greens for a Bigger Salad: Add extra greens and toppings if you want a more filling meal.


Simple Flavor Boost Options (Optional):

  • Add Crumbled Bacon: Top the salad with crispy bacon crumbles for added crunch and richness.

  • Parmesan Shavings: Add shaved Parmesan cheese for extra umami and depth.

  • Avocado Slices for Creaminess: Add sliced avocado to the salad for extra creaminess and healthy fats.

  • Lemon Zest for Brightness: Grate fresh lemon zest over the salad for a burst of citrus.

  • Garlic Herb Butter on Pork: Melt garlic herb butter over the pork chop for added richness.

  • Pickled Onions for Tang: Add sugar-free pickled onions to the salad for a tangy contrast.


Recipes Created by BloodSugarChef.com

Meal Plan by American Diabetes Society

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