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    Grilled Pork Panzanella

    Source of Recipe

    Skeeter

    List of Ingredients

    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

    Recipe

    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

 

 

 


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