Saturday, July 21, 2012

Grilled Pork Chops with Chilled Bean and Tomato Salad



The weekend is here and company's coming.

Time to brew up a batch of my Orange Iced Tea and break out the grill.

For this alfresco dinner party I'm making pork.  Simply seasoned and grilled.  We at a lot of pan fried, bone-in pork chops in my house growing up.  Simple and delicious with mashed potatoes.  As I got older I discovered think cut boneless pork chops.  I love the low fat tender meat, and use is often in dishes such as my Tuscan Pork Chops.  Recently, I just starting to delve into the thick cut pork loin chops, boneless variety.  I'm not sure what my hesitancy was before, but I must say...they are juicy and tasty when cooked just right!  I use this type of pork chop in this recipe.  It's just perfect for grilling.

To go along with the meat I've made a marinated bean salad that chills in the fridge while you prepare the rest of the meal.  



The meat and this bean salad is such a perfect combination of flavors, that I must say this is a favorite dish.  One that's simple to make, but worthy of company!  I would even go so far as to say that the bean salad should be made on it's own.  It would be a perfect summer side salad for any grilled dish.  To round out the meal you just need some crusty country bread, and a nice mixed green salad.  Dinner is served!



So come on over, pour some iced tea, and join me in a wonderful alfresco dinner!

Grilled Pork Chops with Chilled Bean and Tomato Salad

serves 4

1/3 c red wine vinegar
1/4 t salt
1/4 pepper
3 T olive oil
2 15 oz cans cannellini beans, rinsed and drained
1 c cherry tomatoes, cut in half
2 T parsley, chopped
4 1" thick boneless pork loin chops
2 t Italian seasoning
Garnish: parsley

In a medium bowl combine the red wine vinegar, salt, and pepper.  Whisk in olive oil.  Add the beans, tomatoes, and parsley, tossing to combine.  Cover and chill 1 hour.

Heat charcoal or gas grill to medium heat.  Sprinkle both sides of pork chops with salt & pepper and Italian seasoning.  Cook for 5 minutes per side or until desired degree of doneness.  Let stand 5 minutes to rest.  

Stir bean salad and spoon on to a serving platter.  Top with pork chops.  Garnish with parsley if desired.

shared with:
The Weekend Potluck

2 comments:

  1. Hi Beth,
    Your Pork Chops look heavenly! Thanks for sharing and have a great week end.
    Miz Helen

    ReplyDelete
  2. This sure does look like a delicious dinner entree! Yum!

    ReplyDelete

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