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Pork Skewers with Jalapeño Blueberry Sauce & Feta-Pecan Mixed Greens
- 30 min
- 2–6 servings
- 673 kcal / serving
- ★ 4.3 on Mealime
Tender pork skewers paired with a bright jalapeño blueberry sauce and a feta-pecan mixed greens salad create a balanced weeknight plate with texture and zest that comes together quickly. The skillet-to-grill approach keeps weeknight prep simple.
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Ingredients
- 1 (6 oz) pkgblueberries
- ½ (4 oz) pkgcrumbled feta cheese
- ½ cupfrozen corn
- ½jalapeño pepper
- ⅛ cuppecan halves
- 2pork chops, boneless
- ½shallot
- ½ (5 oz) pkgspring mix (mixed greens)
- jalapeño peppers
- shallots
From the pantry: apple cider vinegar, black pepper, Dijon mustard, extra virgin olive oil, garlic powder, ketchup, paprika, pure maple syrup, salt, Worcestershire sauce
Cookware
chef's knife · colander · cutting board · grill pan, outdoor grill, or skillet · measuring cups · measuring spoons · metal or wooden skewers (optional) · mixing bowls · small saucepan · stirring spoon · tongs
Directions
- Soak wooden skewers if using them by submerging 4–6 in water until ready to use.
- Wash and dry all produce; pat the pork dry and cut into 1-inch cubes.
- Split the jalapeño lengthwise, remove seeds and ribs, then mince and set aside.
- In a small saucepan, combine the minced jalapeño with blueberries, maple syrup, vinegar, ketchup, Worcestershire, and salt; mix well.
- Bring the sauce to a boil over high heat, then reduce to medium-low and simmer, stirring occasionally until thickened, about 6–8 minutes. Let cool slightly.
- Toss the pork cubes with oil and spices in a bowl until evenly coated.
- Preheat a grill pan or skillet over medium-high heat. Thread pork onto skewers and cook, turning occasionally, until cooked through, about 8 minutes.
- Meanwhile, finely mince the shallot and whisk with oil, vinegar, Dijon, salt, and pepper to form a dressing. Add the defrosted corn and toss to coat.
- Roughly chop the pecans and add them to a large bowl with the mixed greens and feta; toss gently to combine.
- Serve the skewers with the salad, spoon over some of the jalapeño blueberry sauce, and enjoy.
Two tips
- Leftover sauce keeps in the fridge for up to 3 days. Reheat gently before serving.
- If you prefer, serve the pork directly over the salad without skewering for a quick plated dish.
Nutrition per serving
- Calories
- 673 kcal
- Protein
- 38 g
- Carbs
- 35 g
- Fat
- 45 g
- Fiber
- 5 g
- Sodium
- 479 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.