Balsamic Pork Garden Salad Recipes

Steps:

• Preheat an outdoor grill over medium-high heat. Soak the shallots in cold water for 10 minutes (this helps remove some of the pungent bite). Drain.
• Pierce the pork chops all over with a fork. Put in a shallow dish and sprinkle all over with salt and pepper. Coat the pork in all but 2 tablespoons of the Tuscan Style Herb & Balsamic Cooking Sauce and set aside to marinate at room temperature for 10 minutes.
• Oil the grill grates and grill the pork until cooked through but still moist, basting occasionally with the reserved cooking sauce, about 4 minutes per side. Let the pork rest.
• Meanwhile, add the spinach, grapes and shallots to a large bowl. Drizzle in the oil, lemon juice and honey and toss. Season with salt and pepper.
• Arrange the pork chops on a serving platter. Top with the spinach and grape salad and sprinkle with the blue cheese.

Steps:

• Pat pork chops dry with paper towels, and season with salt and pepper.
• Melt butter in a large, nonstick skillet over medium heat. Add olive oil and stir to combine.
• When butter and oil shimmer, carefully add chops and cook over medium heat until browned on one side, 5 to 6 minutes. Turn and cook pork chops until no longer pink in the center and browned on the other side, 3 to 4 minutes. Do not overcook the chops or they will turn dry and hard. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Remove pork chops from heat and cover to keep warm.
• Combine chicken broth, balsamic vinegar, and honey in a small saucepan. Bring glaze to a boil over medium-high heat and boil until mixture is reduced to 1/2 cup, 5 to 6 minutes.
• Drizzle pan-fried chops with balsamic glaze and serve warm.

Steps:

• Place pork in a shallow dish. Add salad dressing; turn to coat. Refrigerate, covered, at least 8 hours. Combine strawberries, vinegar and sugar; cover and refrigerate., Preheat oven to 425°. Drain and wipe off pork, discarding marinade. Sprinkle with salt and pepper. In a large cast-iron or other ovenproof skillet, heat oil over medium-high heat. Add pork; brown on all sides., Bake until a thermometer reads 145°, 15-20 minutes. Remove from skillet; let stand 5 minutes. Meanwhile, add broth to skillet; cook over medium heat, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; add strawberry mixture. Heat through., Place greens on a serving platter; sprinkle with cheese. Slice pork; arrange over greens. Top with strawberry mixture.

Steps:

• Place pork in a shallow dish, and season with salt and pepper. Pour vinaigrette over pork, and turn to coat. Cover, and refrigerate at least 1 hour (or up to 1 day).
• Heat broiler, with rack set 4 inches from heat. Remove pork from marinade (letting excess drip off); place on a foil-lined rimmed baking sheet. Broil, without turning, until opaque throughout, 8 to 10 minutes (if chops are browning too quickly, turn them). Let rest 5 minutes before serving.

Steps:

• Preheat oven to 375°F.
• Rinse pork under cool running water. Trim excess fat. Season with salt and pepper.
• Heat a large skillet over medium-high heat; place pork in skillet. Sear each side to brown entire surface. Remove meat from pan; set aside on a warm plate.
• Add vinegar to skillet, stirring to scrape any cooked bits of meat from skillet. Reduce heat to medium; stir in brown sugar and garlic; mix wel and simmer a few minutes to make a glaze. Return tenderloin to skillet; spoon glaze over meat.
• Place pork in a small roasting pan. Roast for 30 minutes. Remove pork from oven; allow to rest for 5 minutes before slicing. Drizzle any pan juices over top.