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Quick Beef Stew in Foil
With so many different types of beef and even more ways to cook them, you'll never run out of beef recipes.
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
