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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