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Grilled Pork Panzanella

4 boneless pork chops, 1/2" thick
2/3 cup bottled Italian salad dressing
3 tablespoons balsamic vinegar
4 slices Italian bread, 1/2" thick
1 package Italian lettuce mix - (10 oz)
1 cup canned cannellini beans -- drained, rinsed
1 cup chopped ripe tomato
Freshly-ground black pepper -- to taste
1/4 cup finely-grated Parmesan cheese
Fresh basil sprigs -- for garnish

Combine Italian dressing and balsamic vinegar; place 1/3 cup of 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 minute 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 pieces.

Meanwhile, combine lettuce, beans and tomato in large bowl. Add bread pieces and reserved dressing mixture; toss to coat all ingredients. Evenly distribute lettuce mixture on four plates. Top each with a pork chop. Garnish with black pepper, Parmesan cheese and fresh basil sprigs.

This recipe yields 4 servings.

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