This 30-Minute Skillet Dinner Is Peak Summer Simplicity

In my corner of northern Massachusetts, strawberry season peaks later than you might expect. While folks further south may have already moved on to peaches and plums, in June and July, I’m still in the thick of ruby red berries bursting off the vine. It’s one of the sweetest stretches of the year, literally and figuratively. I’ll never say no to the classics—shortcake stacked high with whipped cream, warm jam dolloped over toast, and of course, berries eaten out of hand, sun-warmed and still dusty from the patch. 

But I’m a savory girl at heart, so once I’ve had my fill of strawberry-showcasing sweets, I start looking for ways to bring strawberries to the dinner table. That’s where this pork chop recipe comes in. Fruit and pork are a classic pairing for good reason—pork’s natural sweetness partners well with fruits like apples, cherries, and especially strawberries cooked down with a splash of balsamic vinegar.

This dish has become a staple in my summer rotation. It’s quick to make, uses a single skillet, and hits that ideal balance of fresh and satisfying. The pork is seared until golden-brown and juicy, then set aside while a simple sauce of strawberries, shallots, and vinegar reduces until it’s glossy and spoonable. Half of the sauce becomes a warm vinaigrette for a hearty salad of spinach, basil, and sliced shallots; the rest is draped over the pork as a glaze. A scattering of goat cheese and toasted pecans finishes everything with just the right creamy, tangy, and crunchy mix.

And this dish is endlessly adaptable. Sometimes I substitute arugula or mustard greens for the spinach, or use blue cheese instead of goat cheese. If I’m feeling fancy, I’ll toss in a few shaved radishes or a handful of cooked farro. But the heart of the dish—the seared pork, the glossy strawberry glaze, and the just-wilted greens—always stays the same.

The method is simple, but a few technical details make a big difference in flavor and texture. Here’s how it all comes together.

The Pork: Browned, Rested, and Juicy

Let’s start with the pork. You can use bone-in or boneless chops here—whatever you prefer or have on hand—as long as they’re about an inch thick. I’ve found that this thickness is ideal for developing a good crust in the pan without overcooking the interior. Any thinner, and the meat overcooks by the time a brown crust forms; any thicker, and it will still be undercooked in the center by the time it’s properly browned on the exterior. I use a nonstick or well-seasoned cast iron skillet to minimize the risk of the sugary berries scorching and sticking to the pan. Getting the pan nice and hot and flipping every couple of minutes ensures the meat browns evenly on both sides. I aim for an internal temperature of 135 to 140°F, which results in juicy chops with slightly rosy centers after a few minutes of resting.

It’s tempting to jump right into slicing, but resting the meat is key: Letting the pork sit while you make the sauce gives it time to gently rise in temperature while the juices redistribute throughout the meat. Plus, while the meat rests, you can put that flavorful fond left in the pan to work to build the strawberry sauce.

The Strawberry Sauce: A Sweet and Savory Workhorse

What ties this dish together—both on the plate and in flavor—is the strawberry-balsamic sauce. It’s not just a glaze for the pork—it also forms the backbone of a warm vinaigrette that softens and seasons the salad. That dual role makes this recipe feel so cohesive and smart for summer cooking: one pan, one sauce, two distinct but connected elements.

The base of the sauce starts simply, with finely chopped shallots sautéed in olive oil until softened and aromatic. Then come the chopped strawberries, a good splash of balsamic vinegar, and just a touch of sugar if your berries need a boost. The vinegar is key here—not only does it bring brightness to balance the fruit’s natural sweetness, but it also adds savory depth, nudging the sauce away from jammy sweetness and toward complexity.

As the berries break down, the mixture thickens into something saucy and spoonable, not quite a compote or a reduction. You don’t need to purée it—some texture is welcome. The goal is a sauce with enough body to cling to slices of seared pork, while still fluid enough to whisk into a vinaigrette for the greens. This double-duty move makes the dish feel greater than the sum of its parts.

The Salad: Warm, Wilted, and Full of Contrast

This is one of my favorite summer salad techniques—combining warm components with tender greens to create just the right amount of wilt. It bridges the gap between cooked and raw, turning a simple bowl of spinach into something more dynamic and satisfying.

Here, I whisk a spoonful of the still-warm strawberry glaze with olive oil, salt, and thinly sliced shallots. That heat gently softens the shallots while keeping their bite, and it warms the dressing just enough to coax the spinach into a tender slump without turning it soggy. Fresh basil is tossed in with the spinach—the warmth teases out its aroma and rounds out the sauce’s sweetness with grassy, herbal brightness.

To balance the greens and berries, I add toasted pecans for crunch and richness, along with a scattering of goat cheese for a creamy tang. Everything gets tossed together just before serving, so the greens stay vibrant and the cheese holds its shape.

The result is a salad that feels layered and intentional—sweet and savory, warm and cool, crisp and soft all at once. It’s a side salad that doesn’t feel like an afterthought, but an integral part of the plate. And it’s just as interesting to eat as it is to look at—full of vibrant color, varied textures, and contrasting temperatures.

Plating and Serving Suggestions

Once the pork is sliced and the salad dressed, all that’s left to do is plate the meal. I like to put a portion of salad on each plate, then fan the pork slices across the salad, spoon a little extra strawberry sauce on top, and scatter a few last bits of cheese or nuts on as garnish. It’s not fussy plating, but it looks and feels like something special—a summer dinner that makes the most of what’s growing right now, without trying too hard.

So, if you’re like me and your strawberry patch is still brimming, but your palate wants something savory, try this recipe. Strawberries don’t have to be pigeonholed as dessert—they can be the star of the plate, even at dinner.

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