Grilled Pork Chops, Spinach and White Bean Salad, a sand dune

We’ve been eating this grilled pork chop and spinach salad for years, at least two or three times every summer.

I’ve posted the recipe before, years ago, but it really needed a photo update, as well as making it google compliant, printable, and all that sort of stuff.


Something this good needs repeating.

Grilled Pork Chops, Spinach and White Bean Salad

Total time: 30 minutes


  • 2 pork chops, about 12oz (360gr) total weight.  (I used boneless)
  • 1 cup (8oz, 240ml) tomato sauce
  • 3 cloves garlic, minced
  • 3 tbs red wine vinegar
  • 3 tbs salad olive oil
  • 1 1/2 tsp dried basil
  • 1 1/2 tsp dried oregano
  • 1 3/4 cup (15oz, 450gr) white beans (cannellini), drained, rinsed
  • 4oz (120gr) fresh spinach for salad, prepped, large leaves torn
  • 2 tbs fresh marjoram or oregano
  • 1/2 cup (4oz, 120gr) cherry tomatoes, cut in half
  • 1 red onion, thinly sliced 
  • 1 tbs Dijon-style mustard
  • 1 tbs cornstarch (maizena)

Grilled Pork Chops


  • Mix tomato sauce, garlic, 1 tbs oil, 1 tbs vinegar, 1 tsp basil, 1 tsp oregano in shallow baking dish.
  • Add chops and allow to marinate while preparing salad.
  • Prepare salad ingredients….
  • In large bowl mix remaining vinegar, oil, and dried herbs.
  • Add mustard and whisk well to combine.
  • Add red onion, toss well and allow to marinate.
  • Cook pork chops (reserve marinade) on barbecue grill or broil (grill) for 6 – 8 minutes per side, depending on thickness, until done. 
  • While chops are cooking, mix cornstarch into reserved marinade in a small sauce pan.
  • Bring marinade to a simmer over medium heat, stirring until thickened.
  • When chops are almost done add beans, marjoram, spinach and cherry tomatoes to vinaigrette/onions and toss well to combine.
  • Arrange salad on plates, add chop and serve, sauce on the side.

Print Recipe

We went to the beach a few weeks ago, on the rare sunny day.

We don’t go often as it’s rather a long way… over 2 hours, but sometimes mon mari’s craving for moules frites (mussels with fries – traditional beach fare) surfaces and off we go.

We went to the Arcachon Basin, which is a gorgeous area that reminds me a lot of Florida, with wide, flat beaches, cute shops and expensive houses.

It also has the tallest sand dune in Europe – the Dune du Pilat.


This is a photo of it from the beach across the bay.

It’s a 500 meters wide, 2.7 km long and 110 metes high. It’s movements (slow) have been racked since 1708.

It’s a big tourist attraction.

Some day, I want to go back, off-season (January?) when it’s not so crowded and walk it.

Last update on June 8, 2016

5 thoughts on “Grilled Pork Chops, Spinach and White Bean Salad, a sand dune”

  1. Those pork chops look wonderful! I love pork…if you come back to the states, come to Michigan. You can do the dunes here! 🙂 They’re pretty awesome. Just sayin’…

  2. I loved learning about that dune and seeing the photo. It would be great to climb it in bare feet. I did not know it existed. Thank you for this great info Katie

  3. nightsmusic, we lived next door but never spent any time in Michigan. I wanted to do them in Morocco, but didn’t have enough time – shame on us!

    kate it really is impressive – and really out of the way / off the beaten path LOL

    Thanks, Danna

    Ina, as I said – this has been a favorite for years. Hope you like it!

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