This recipe came together one summer evening when we had a couple of leftover smoked pork chops and a fridge full of vegetables that needed using up. What started as a quick throw-together meal turned into a favourite we now revisit often during grilling season at the farm. Since then, it’s become one of our go-to summer dinners.
We use our 100% pasture-raised pork for this, sourced from animals raised outdoors on a non-GMO, corn- and soy-free diet. As a result, the pork brings a clean, smoky flavour that pairs beautifully with crisp greens, creamy avocado, and sweet corn. To bring it all together, a maple-Dijon vinaigrette adds a simple but satisfying balance of sweet and tangy.
Best of all, this salad is quick to prepare, naturally gluten-free, and endlessly adaptable. Whether you’re using up leftover grilled meat or fresh market veggies, it’s a great option for meal prep or an easy, nourishing dinner.
Smoky Maple Pork Chops Cobb Salad
What You'll Need
For the Pork Chops:
- 2 smoked pork chops
- 1 tbsp of olive oil
- 1 tbsp of pure maple syrup
- 1 tsp of Dijon mustard
- ½ tsp of freshly ground black pepper
- Salt to taste
For the Cobb Salad:
- 6 cups of mixed salad greens (romaine, spinach, or a blend)
- 2 farm-fresh hard-boiled eggs, peeled and quartered
- 1 cup of cherry tomatoes, halved
- 1 avocado, sliced
- ½ cup of corn kernels (grilled or steamed)
- ½ cup of cucumber, diced
- ¼ cup of red onion, thinly sliced
- ½ cup of crumbled or shredded cheese (traditional feta/sheep feta, or goat cheese)
For the Dressing:
- 3 tbsp of extra-virgin olive oil
- 2 tbsp of apple cider vinegar (or red wine vinegar)
- 1 tsp of Dijon mustard
- 1 tsp of pure maple syrup
- Sea salt and freshly ground black pepper, to taste
Step-by-Step Instructions
- Cook the pork chops:
- In a small bowl, combine the olive oil, maple syrup, Dijon, pepper, and salt. Brush the mixture over both sides of the smoked pork chops. Grill or pan-sear the pork for 3 to 4 minutes per side, until the glaze caramelizes. Then you can just set the chops aside to rest while you prep the rest of the salad.
- Prep the salad ingredients:
- As the pork rests, prepare your salad ingredients by washing and drying the greens. Halve the cherry tomatoes, slice the avocado, grill or steam the corn, dice the cucumber, and thinly slice the onion. Quarter the hard-boiled eggs and crumble or shred any cheese of your choosing.
- Make the dressing:
- Whisk all dressing ingredients together in a small bowl or jar until smooth and well blended.
- Assemble the salad:
- Arrange your greens on a large platter or individual plates. Next, top with tomatoes, avocado, corn, cucumber, eggs, onion, and cheese, arranged in a traditional Cobb salad fashion. Then, slice the rested pork chops and layer them over the salad.
- Dress and serve:
- Drizzle the maple-Dijon dressing over the salad and serve.
Complementary Side
- Crusty sourdough (for scooping up bites!)