In my family group text last night my sister wrote that she was sad that summer was over. My brother promptly reminded her that summer lasts until September 21st and we shouldn’t waste time wishing September away.
September is such a special month (at least where I live). It is still warm enough to do many summer activities, but not too hot so they are actually more enjoyable.
When it comes to cooking, September is actually a fabulous month to indulge in that late summer produce. Things like zucchini and squash are perfect. Corn is still in season until the end of September as well. AND depending on the year, some tomato plants actually thrive in September.
This recipe celebrates that end of summer produce with a simple summer salad that you top with creamy burrata. We served this recipe to friends for a casual dinner party and everyone raved.
Pork chops are marinated in a simple mixture of lemon zest, parsley, garlic, oil, salt and pepper. Then, you can cook them on the grill or on the stove top. I think pork chops get a bad rep, but when prepared properly they are actually delicious and juicy.
Ingredient substitutions: Feel free to use boneless skinless chicken breasts or chicken thighs for this recipe. You can also use bone in pork chops, but cook time may vary slightly if the chops are thicker. Chicken is cooked when the internal temp reaches 165F. Pork is cooked when the internal temp reaches 145F. For the salad you can use regular mozzarella cheese cut into slices in place of the burrata.
Pork Chops with Summer Salad
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