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Grilled Pork and Mushroom Salad

1/3 cup olive or vegetable oil
3 tablespoons balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons finely-chopped fresh basil (or 2 tspns dried basil)
Salt -- to taste
Freshly-ground black pepper -- to taste
4 boneless pork chops, abt 3/4" thick
8 ounces Portobello mushrooms (or large white stuffing mushrooms)
1 package salad greens - (10 oz)


Make vinaigrette dressing: Whisk together oil, vinegar, mustard and basil in a small bowl until well combined. Season with salt and pepper to taste. Separate 1/4 cup dressing to baste the chops.


Season chops with salt and pepper; grill or broil 12 to 15 minutes just until done, but still moist, brushing occasionally with vinaigrette. Grill mushrooms 5 minutes, basting with vinaigrette. Cut pork into 1-inch cubes. Slice mushrooms into thick strips.


Toss salad greens with remaining vinaigrette. Divide salad onto four plates; top with pork and mushrooms.


This recipe yields 4 servings.



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