This satisfying salad is
a truly fresh grilling idea.
Grilled Pork
Panzanella
- 4 boneless pork chops,
1/2-inch thick
2/3 cup purchased Italian salad dressing
3 tablespoons balsamic vinegar
4 slices Italian bread, cut 1/2-inch thick
1 (10-ounce) package Italian lettuce mix
1 cup canned cannellini beans, drained and rinsed
1 cup chopped ripe tomato
Freshly ground pepper
1/4 cup finely grated Parmesan cheese
Fresh basil sprigs, for garnish
- Combine Italian dressing
and balsamic vinegar; place 1/3 cup dressing mixture in self-sealing
bag along with pork chops; seal bag and refrigerate for at least
30 minutes or as long as overnight. Cover and reserve remaining
dressing.
- Prepare grill with medium-hot
fire.
- Remove chops from marinade
(discarding marinade) and grill over direct heat for 5 minutes
per side, until nicely browned. Remove from grill and keep warm.
- Grill bread slices 2 to
3 minutes per side until nicely toasted. Remove bread from grill
and cut into 1/2-inch cubes.
- Meanwhile, combine lettuce,
beans and tomato in large bowl. Add bread pieces and reserved
dressing mixture; toss to coat all ingredients.
- Evenly distrute lettuce
mixture on 4 plates.
- Slice pork chops and fan
one pork chop over each salad.
- Garnish with black pepper,
Parmesan cheese and fresh basil.
Serves 4.
Nutrition Facts
Calories 460 calories
Protein 32 grams
Fat 21 grams
Sodium 1290 milligrams
Cholesterol 75 milligrams
Saturated Fat 5 grams
Carbohydrates 33 grams
Fiber 5 grams
Recipe and photograph provided
courtesy of Pork: The Other White Meat.
