Grilled Pork With Arugula Grape Salad Food

GRILLED PORK WITH ARUGULA-AND-GRAPE SALAD

Grilled Pork with Arugula-and-Grape Salad image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 shallot, finely chopped
2 tablespoons balsamic vinegar
2 teaspoons chopped fresh thyme
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
4 boneless pork chops (about 5 ounces each)
3/4 cup red seedless grapes, halved
4 heaping cups baby arugula
1/2 cup crumbled gorgonzola or other blue cheese

Steps:

Combine the shallot, vinegar, 1 teaspoon thyme, 1 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Gradually whisk in the olive oil, starting with a few drops and adding the rest in a steady stream.
Put the pork chops in a shallow dish and season all over with salt. Add 3 tablespoons of the dressing and the remaining 1 teaspoon thyme. Rub all over the pork and let marinate 5 minutes.
Heat a grill pan over medium-high heat. Grill the pork until just cooked through, 4 to 5 minutes per side.
Add the grapes and arugula to the remaining dressing and toss to coat. Transfer the pork chops to a serving platter or individual plates; top with the salad and sprinkle with the gorgonzola.

Nutrition Facts : Calories 480, Fat 33 grams, SaturatedFat 11 grams, Cholesterol 98 milligrams, Sodium 839 milligrams, Carbohydrate 9 grams, Fiber 1 grams, Protein 34 grams, Sugar 7 grams

GRILLED PORK WITH ARUGULA-GRAPE SALAD

Grilled Pork With Arugula-Grape Salad image

This is a delicious and quick dinner. I love the way the flavors blend together with the tanginess of the the balsamic vinegar, the sweetness of the grapes, and the saltiness of the pork and cheese. On top of that, it looks like something you'd get in a five star restaurant and it only takes 20 minutes to make and costs less than $10 for 4 servings!

Provided by AZFoodie

Categories Pork

Time 20m

Yield 4 pork chops, 4 serving(s)

Number Of Ingredients 10

Ingredients

1 medium shallot, finely chopped
2 tablespoons balsamic vinegar
2 teaspoons thyme, freshly chopped
1 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
1/4 cup extra virgin olive oil
20 ounces boneless pork chops
3/4 cup red seedless grapes, halved
4 cups baby arugula
1/2 cup goat cheese, crumbled

Steps:

Combine the shallot, vinegar, 1 teaspoon thyme, 1 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Gradually whisk in the oil, starting with a few drops and adding the rest in a steady stream.
Put the pork chops in a shallow dish and season all over with salt. Add the remaining 1 teaspoon thyme and 3 tablespoons of the dressing. Coat the pork and set aside to marinate for 5 minutes.
Heat a grill pan over medium-high heat. Grill the pork until cooked through but still moist, 4 to 5 minutes per side.
Add the grapes and arugula to the remaining dressing and toss to coat. Transfer the pork chops to a serving platter or individual plates; top with the salad and sprinkle with the goat cheese.

PORK MILANESE WITH ARUGULA SALAD

Pork Milanese with Arugula Salad image

Lightly dressed bitter greens are the perfect accompaniment to sumptuous pan-fried pork. This dish is also a good choice for a quick weeknight dinner.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 25m

Number Of Ingredients 10

Ingredients

1 small garlic clove, minced
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1 cup all-purpose flour
1 1/2 pounds pork cutlets (1/4-inch thick)
2 tablespoons vegetable oil, plus more if needed
3 cups baby arugula
1 head radicchio or endive or a combination, thinly sliced
1/3 cup thinly sliced red onion

Steps:

In a small bowl, whisk together garlic, lemon juice, and olive oil and season with salt and pepper; set dressing aside. Place flour in a small bowl. Season pork with salt and pepper and dredge in flour, shaking off excess.
In a large skillet, heat vegetable oil over medium-high. When oil is hot, add cutlets, working in batches and adding more oil if necessary (do not overcrowd pan). Cook until cutlets are golden on bottom, 3 minutes. Flip and cook until cooked through, 3 minutes. Transfer cutlets to a large platter.
In a large bowl, toss arugula, radicchio, and onion with dressing, then top cutlets with salad.

Nutrition Facts : Calories 512 g, Fat 24 g, Fiber 5 g, Protein 41 g

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