Grilled Pork Panzanella

Name: Grilled Pork Panzanella
Total time: 2100 s
Yield: 4 servings
Ingredients: 4 boneless pork chops 1/2-inch thick; 2/3 cup italian salad dressing; 3 tablespoons balsamic vinegar; 4 slices Italian bread cut 1/2-inch thick; 10 ounces lettuce Italian; 1 cup cannellini beans canned, drained and rinsed; 1 cup tomatoes chopped; freshly ground pepper; 1/4 cup parmesan cheese finely grated; fresh basil for garnish

Pork

10Ingredients

┅Calories

35Minutes

Description

This satisfying salad is a truly fresh grilling idea.

Ingredients

servings:

4 boneless pork chops (1/2-inch thick)
2/3 cup italian salad dressing
3 tablespoons balsamic vinegar
4 slices Italian bread (cut 1/2-inch thick)
10 ounces lettuce (Italian)
1 cup cannellini beans (canned, drained and rinsed)
1 cup tomatoes (chopped)
freshly ground pepper
1/4 cup parmesan cheese (finely grated)
fresh basil (for garnish)

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Directions

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 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.
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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