Herbed Pork Chops with Summer Salad the Editors of Publications International, Ltd.
Herbed Pork Chop with Summer Salad
Makes 4 servings
|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|
|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|
- 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.
|Serving Size:||1 pork chop with 3/4 cup bulgur wheat and about 1 cup salad|
|Saturated Fat||3 g|
|Total Fat||10 g|
|Calories from Fat||28 %|
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