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Herbed Pork Chop with Summer Salad
Yield: Makes 4 servings
Ingredients:
1
tablespoon minced fresh parsley
1
tablespoon minced fresh rosemary
1
tablespoon minced fresh sage leaves
1
tablespoon minced fresh thyme leaves
4
boneless pork loin chops, fat removed, about 3/4 inch thick
2
tablespoons vermouth
1/4
teaspoon salt
Black pepper to taste
1-3/4
cups shredded cabbage
1-1/4
cups zucchini slices, cut in half
1
cup sliced fresh fennel
3
tablespoons basil vinegar or red wine vinegar
1
teaspoon olive oil
3
cups hot cooked bulgur wheat
Preparation:
1.
Combine parsley, rosemary, sage and thyme in small bowl; remove and reserve 1 tablespoonful for salad. Brush pork chops with vermouth; rub both sides with remaining herbs and sprinkle with salt and pepper.
2.
To make salad, combine cabbage, zucchini, fennel, 1 tablespoon reserved herbs, vinegar and oil in salad bowl.
3.
Grill pork chops on covered grill over medium coals 8 to 10 minutes or until pork is juicy and barely pink in center, turning once. Serve with salad and bulgur wheat.
Nutritional Information:
| Serving Size: 1 pork chop with 3/4 cup bulgur wheat and about 1 cup salad | |
| Sodium | 201 mg |
| Protein | 24 g |
| Fiber | 6 g |
| Carbohydrate | 31 g |
| Cholesterol | 40 mg |
| Saturated Fat | 3 g |
| Total Fat | 10 g |
| Calories from Fat | 28 % |
| Calories | 309 |
Dietary Exchange:
| Meat | 2-1/2 |
| Vegetable | 1 |
| Starch | 1-1/2 |
| Fat | 1/2 |
This recipe appears in:
Pork
