Pork and Fried Egg Salad with Creamy Avocado Dressing
Grilled pork chops with fried egg, greens, and avocado lime basil dressing topped with fresh chives for a delicious entrée salad.
This Pork and Fried Egg Salad is a nutritious and flavorful meal featuring smoky, herb-seasoned pork paired with a creamy, tangy dressing made from Greek yogurt, avocado, lime, garlic, olive oil, and red wine vinegar. A fried egg adds richness, while mixed greens and sliced cucumbers bring freshness and crunch. Finished with a sprinkle of fresh chives, this satisfying salad makes an ideal lunch or dinner, offering a delightful balance of textures and tastes.
Servings
2
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Ingredients
For the Pork
2 boneless pork loin chops
1 tablespoon coarse Kosher salt
1 teaspoon ground black pepper
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
For the Dressing
1/2 cup plain Greek yogurt
Juice of 1/2 lime
1/2 teaspoon salt
1 avocado
1 garlic clove
2 tablespoons olive oil
1 tablespoon red wine vinegar
For the Salad
Mixed salad greens and spinach
1/2 cucumber, sliced
Fresh chives, chopped for garnish
Green onions, chopped for garnish
For the Eggs
2 eggs
Dash of salt and pepper
Instructions
Season the Pork
Mix salt, pepper, paprika, onion powder, garlic powder, and thyme. Rub evenly over pork chops.
Make the Dressing
In a food processor, blend avocado, yogurt, lime juice, salt, garlic, olive oil, and red wine vinegar until smooth. Set aside.
Assemble the Salad Base
Toss greens and cucumber with half the dressing. Reserve the rest for serving.
Cook the Pork
Grill or bake pork at 400°F (205°C) until internal temp reaches 145–150°F (63–65°C).
Rest 5 minutes, then slice.
Fry the Eggs
Fry eggs sunny-side up or over-easy, seasoning with a pinch of salt and pepper.
Build the Plates
Divide dressed salad onto two plates. Place one fried egg in the center of each. Arrange sliced pork around the egg. Drizzle with reserved dressing.
Finish & Serve
Garnish with chives and green onions. Serve immediately.
Prepare the seasonings to rub the pork.
Mix together the seasoning blend.
Rub the pork chops with the seasoning blend.
Puree together the dressing ingredients in a food processor.
Toss together the salad greens and sliced cucumber and toss in half of the dressing mixture to coat the greens.
Remove the grilled pork from the grill or oven when internal temp reaches at least 145.
Divide the tossed salad greens over 2 plates. Slice the pork into thin cuts. Place one fried egg in the center of each plate on top of the salad greens. Arrange each sliced pork chop around the edges of the egg. Dollop remaining half of the dressing on the pork and egg. Sprinkle each plate with fresh chopped green onions.
