Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Herb & Balsamic Grilled Pork with Spinach and Grape Salad
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- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 314
- Total Fat
- 15 g
- Saturated Fat
- 4 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 1 g
- Sugar
- 11 g
- Protein
- 27 g
- Cholesterol
- 79 mg
- Sodium
- 525 mg
Simple boneless pork chops get an upgrade with a quick marinade in a sweet and tangy herb and balsamic cooking sauce. A spinach and grape salad sprinkled with blue cheese makes it special.
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 314
- Total Fat
- 15 g
- Saturated Fat
- 4 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 1 g
- Sugar
- 11 g
- Protein
- 27 g
- Cholesterol
- 79 mg
- Sodium
- 525 mg
Ingredients
Directions
- Preheat an outdoor grill over medium-high heat. Soak the shallots in cold water for 10 minutes (this helps remove some of the pungent bite). Drain.
- Pierce the pork chops all over with a fork. Put in a shallow dish and sprinkle all over with salt and pepper. Coat the pork in all but 2 tablespoons of the Tuscan Style Herb & Balsamic Cooking Sauce and set aside to marinate at room temperature for 10 minutes.
- Oil the grill grates and grill the pork until cooked through but still moist, basting occasionally with the reserved cooking sauce, about 4 minutes per side. Let the pork rest.
- Meanwhile, add the spinach, grapes and shallots to a large bowl. Drizzle in the oil, lemon juice and honey and toss. Season with salt and pepper.
- Arrange the pork chops on a serving platter. Top with the spinach and grape salad and sprinkle with the blue cheese.
