Wednesday, February 22nd 2012, 5:10 pm
Grilled Pork with Arugula Salad
Ingredients:
Balsamic vinaigrette salad dressing
2 teaspoons chopped fresh thyme
Kosher salt and freshly ground pepper
4 boneless pork chops
3/4 cup red seedless grapes, halved
4 heaping cups baby arugula
1/2 cup crumbled Maytag blue cheese
Sweet Onion Dressing
Directions:
Put the pork chops in a gallon sized Ziploc bag and pour 1 cup of salad dressing over the top. Add the fresh thyme and place in the fridge to marinate for at least 15 minutes. Heat a grill pan over medium-high heat. Grill the pork until cooked through but still moist, 4 to 5 minutes per side. Transfer the pork chops to a serving platter or individual plates; top with the arugula and grape. Sprinkle with the gorgonzola.
February 22nd, 2012
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