Grilled Pork Panzanella Recipe | Yummly

Grilled Pork Panzanella

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Grilled Pork Panzanella

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This satisfying salad is a truly fresh grilling idea.


  • 4 boneless pork chops (1/2-inch thick)
  • 2/3 cup Italian dressing
  • 3 Tbsp. balsamic vinegar
  • 4 slices Italian bread (cut 1/2-inch thick)
  • 10 oz. lettuce (Italian)
  • 1 cup cannellini beans (canned, drained and rinsed)
  • 1 cup tomato (chopped)
  • freshly ground pepper
  • 1/4 cup Parmesan cheese (finely grated)
  • fresh basil (for garnish, optional)
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    1. 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.
    2. Prepare grill with medium-hot fire. Remove chops from marinade (discarding marinade) and grill over direct heat for 3-4 minutes per side, until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Remove from grill and keep warm. Grill bread slices 2-3 minutes per side until nicely toasted. Remove bread from grill and cut into 1/2-inch cubes.
    3. 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.
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