This knife-and-fork sandwich can be the
centerpiece of an elegant summer luncheon. Serve with assorted
pickles, cherry tomatoes, melon wedges and fresh grapes.
Grilled Pork
with Goat Cheese Crostini
- 4 boneless pork chops,
3/4-inch thick
12-inch loaf French bread, halved lengthwise and cut into 2 6-inch
pieces
- 2 teaspoon olive oil
4 ounces garlic-and-herb flavored goat cheese
2 tablespoons fresh oregano
1 cup shredded iceberg lettuce
1/4 cup Italian salad dressing
- Prepare a medium-hot fire
in kettle-style grill, banking coals. Grill chops directly over
heat for 3 to 4 minutes on each side. Thinly slice pork chops
across grain, cover and keep warm.
- Brush cut side of bread
with olive oil, grill bread cut side over coals, about 45 seconds,
to brown.
- Spread 1 ounce goat cheese
on each toasted bread slice and sprinkle with oregano. Return
bread to grill, cheese side up, away from fire. Cover grill for
2-3 minutes, until cheese is heated through.
- Place bread on serving
plates; top cheese with lettuce and then with slices of pork.
Drizzle with dressing and serve with knife and fork
Makes 4 servings.
Wine suggestion: Pour a
medium-bodied red like a Pinot Noir.
Nutrition Facts:
Calories 410 calories
Protein 31 grams
Fat 16 grams
Sodium 780 milligrams
Cholesterol 65 milligrams
Saturated Fat 7 grams
Carbohydrates 34 grams
Recipe and photograph provided
courtesy of Pork, The Other White Meat.
