Avocado Pork Chop Salad with Fried Eggs

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

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

Preparation

  • Pat pork chops dry with paper towels.
  • In a small bowl, mix salt, pepper, smoked paprika, onion powder, garlic powder, and dried thyme.
  • Rub the seasoning evenly over both sides of the pork.
  • Slice cucumber and chop chives and green onions.
  • In a blender or food processor, combine avocado, yogurt, lime juice, salt, garlic, olive oil, and red wine vinegar. Blend until completely smooth and creamy. Chill until ready to use.

Cooking

  • Preheat grill or oven to 400°F (205°C).
  • Cook pork chops for 5–6 minutes per side, until nicely browned and internal temperature reaches 145–150°F.
  • Transfer to a plate and rest 5 minutes, then slice into strips.
  • Heat a small skillet over medium with a little oil or butter.
  • Crack in eggs and fry 2–3 minutes for sunny-side up (or flip and cook 30–60 seconds longer for over-easy).
  • Season lightly with salt and pepper.

Assembly

  • Toss salad greens and cucumber with half of the dressing until lightly coated.
  • Divide greens between serving bowls or plates.
  • Arrange sliced pork around each salad.
  • Place one fried egg on top of each.
  • Drizzle with remaining dressing.

Serving

  • Garnish with fresh chives and green onions.
  • Serve immediately while pork and eggs are warm and the salad is crisp.