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Herbed Pork Chops with Summer Salad
Browse the recipe Herbed Pork Chops with Summer Salad
Herbed Pork Chop with Summer Salad
YIELD Makes 4 servings
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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:
- 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.
- To make salad, combine cabbage, zucchini, fennel, 1 tablespoon reserved herbs, vinegar and oil in salad bowl.
- 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.
This recipe appears in:
Pork
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 |