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Prepare beets ahead of time, refrigerate until needed, and this salad dinner comes together quickly. Serve with hot French bread.

2 (4-ounce) boneless pork chops
2 1/2 tablespoons Dijon-style mustard, divided use
4 teaspoons lemon pepper
1 head butter lettuce, cleaned
6 to 8 small beets, roasted, peeled and sliced
1/2 sliced red onion
4 tablespoons olive oil
2 teaspoons dill weed
Salt and pepper, to taste
4 ounces goat cheese, crumbled
4 tablespoons chopped walnuts

1. Rub pork chops with 2 tablespoons mustard and sprinkle with lemon pepper.
2. Prepare medium-hot fire in grill.
3. Grill chops directly over fire for 10 to 12 minutes, turning once. Remove from grill and set aside.
4. Arrange lettuce on four dinner plates; top with sliced beets and onion.
5. Slice chops and fan on top of each salad.
6. Whisk together oil, lemon juice, dill, remaining 1/2 tablespoon mustard, salt and pepper.
7. Drizzle dressing over each salad and sprinkle with goat cheese and walnuts.

Makes 4 servings.

Wine suggestion: Serve with a medium bodied red like a Pinot Noir.

Nutrition Facts
Calories 440 calories
Protein 28 grams
Fat 33 grams
Sodium 1000 milligrams
Cholesterol 75 milligrams
Saturated Fat 10 grams
Carbohydrates 9 grams
Fiber 3 grams

Recipe provided courtesy of Pork, The Other White Meat.