HERB & BALSAMIC GRILLED PORK WITH SPINACH AND GRAPE SALAD
Simple boneless pork chops get an upgrade with a quick marinade in a sweet and tangy herb and balsamic cooking sauce. A spinach and grape salad sprinkled with blue cheese makes it special.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
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.
SPINACH, NECTARINE, AND HALLOUMI SALAD
Gorgeous golden brown pan-fried halloumi cheese tops this spinach and nectarine salad dressed with red onion and bell pepper for a crunchy bite.
Provided by SunnyDaysNora
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- Whisk vinegar, olive oil, honey, mustard, salt, pepper, and basil together in a medium bowl. Set vinaigrette aside.
- Toss 1/2 of the vinaigrette together with spinach, nectarine, almonds, red onion, and bell pepper in a large bowl.
- Heat a nonstick skillet over medium-high heat. Add strips of halloumi and let cook until the undersides are golden brown and all liquid has been released and evaporates, about 4 minutes. Flip and cook until other side is golden brown, about 1 minute more.
- Plate servings of salad, top with warm halloumi slices, and serve with remaining vinaigrette.
Nutrition Facts : Calories 365.8 calories, Carbohydrate 13.1 g, Cholesterol 46.8 mg, Fat 29 g, Fiber 2.1 g, Protein 15.9 g, SaturatedFat 11 g, Sodium 888.2 mg, Sugar 7.9 g
SPINACH SALAD WITH GRILLED PORK AND NECTARINES
a Cooking Light recipe. Use only the Peppercorn-flavored pork tenderloin. I added cucumber slices and diced scallions to the spinach salad and served as a main dish.
Provided by nanrichp
Categories One Dish Meal
Time 16m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Prepare grill.
- Cut the pork lengthwise through center of tenderloin, cutting to, but not through, other side (butterfly). Open halves, laying tenderloin flat. Place pork and nectarine halves, cut sides down on grill rack coated with cooking spray. Grill pork 5 minutes on each side or until a thermometer registers 160 degrees. Grill nectarine halves 4 minutes on each side or until thoroughly heated. Remove pork and nectarine halves from grill. Let pork rest 10 minutes.
- Cut nectariines halves into slices. Thinly slice pork. Combine spinach and vinaigrette in a large bowl; toss to gently coat.
- Arrange spinach salad on plates. Top each serving with pork, nectarines slices and cheese. Sprinkle with black perrer, if desired.
Nutrition Facts : Calories 471.1, Fat 16.8, SaturatedFat 6.5, Cholesterol 158.7, Sodium 337.3, Carbohydrate 26.8, Fiber 6, Sugar 16.6, Protein 54.8
PORK CHOPS WITH NECTARINE SAUCE
As a dietitian, I'm always looking for ways to make meals healthy and delicious. These juicy chops are fast, too. -Suellen Pineda, Victor, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Sprinkle pork chops with seasonings. Dredge lightly with flour. In a large skillet, heat oil over medium heat; cook chops until a thermometer reads 145°, 4-5 minutes per side. Remove from pan; keep warm., Add onion to same pan; cook and stir over medium heat 2 minutes. Add garlic; cook and stir 1 minute. Add nectarines; cook until lightly browned on both sides. Stir in broth and, if desired, honey; bring to a boil. Reduce heat. Simmer, uncovered, until nectarines are softened and sauce is slightly thickened, about 5 minutes. Serve with chops.
Nutrition Facts : Calories 330 calories, Fat 14g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 414mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges
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