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.
CRUNCHY PORK CHOPS WITH BABY SPINACH SALAD
Provided by Nigella Lawson
Categories dinner, easy, quick, one pot, main course
Time 20m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Place the chops between two pieces of plastic wrap. Using a mallet or rolling pin, beat around the bone, turning once, until the meaty part of the chop is half as thick.
- In a wide, shallow bowl, combine the egg, mustard, oregano, and salt and pepper to taste. Beat with a fork until blended. In another wide, shallow bowl, combine the bread crumbs with Parmesan. Press each chop into the egg mixture, coating each side. Then dip each into the bread crumbs, covering them evenly. Set aside on a rack or plate.
- In a large bowl, combine the tomato, garlic, olive oil and lemon juice. Season with salt and pepper to taste, and stir to blend; set aside.
- Place a large skillet over medium heat. Add the peanut oil, and heat just until a bread crumb sizzles when dropped into the oil; do not overheat. Add the chops. Cook, turning once, until deep golden brown, 5 to 7 minutes a side.
- Transfer the chops to two plates. Toss the spinach in the tomato mixture until it is well coated, and place equal portions of salad over each crispy chop.
PARMESAN PORK CHOPS WITH SPINACH SALAD
My pork chops needed a change, and I stumbled across this pan-fry method. With a few small changes, we transformed them into a yummy spinach salad. -Laurel Dalzell, Manteca, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine tomatoes, oil, lemon juice, garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper; toss to combine. , In a shallow bowl, whisk egg whites, mustard, oregano and the remaining salt and pepper until blended. In another shallow bowl, mix bread crumbs with cheese. Dip pork chops in egg white mixture, then coat with bread crumb mixture., Place a large nonstick skillet coated with cooking spray over medium heat. Add pork chops; cook 2-3 minutes on each side or until golden brown and pork is tender., Add spinach to tomato mixture; toss to combine. Serve with pork chops.
Nutrition Facts : Calories 223 calories, Fat 10g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 444mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges
PORK TENDERLOIN SPINACH SALAD
This has been a very popular dish. It travels well to Potlucks, as the pork is good both hot and cold. The dressing can be poured on and the salad assembled just before serving. This makes quite a bit of pork, but if you have any left over it is great for sandwiches or quesadillas...
Provided by KMSoprano
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 350°F.
- Stir together salt, pepper, cumin, chili powder,and cinnamon, then coat pork with spice rub.
- Heat oil in an 12-inch heavy skillet over moderately high heat until just beginning to smoke, then brown pork to seal in juices, turning, 4-6 minutes total.
- Place pork on foil lined cookie sheet that has been liberally sprayed with cooking spray.
- Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin.
- Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140°F, about 20 minutes.
- Let pork stand at room temperature 10 minutes.
- (Temperature will rise to about 155°F while standing.) Whisk together juices, mustard, curry powder, salt, and pepper, then add oil in a stream, whisking until well blended.
- Slice pork diagonally Prepare and assemble salad.
Nutrition Facts : Calories 753.5, Fat 55.9, SaturatedFat 9.7, Cholesterol 19.8, Sodium 1216.6, Carbohydrate 58.2, Fiber 12.1, Sugar 40.7, Protein 14.9
PORK AND APPLE SPINACH SALAD
Make and share this Pork and Apple Spinach Salad recipe from Food.com.
Provided by Chris Reynolds
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- On top of spinach, add green beans, apples, onion, cheese, sliced pork, and chopped nuts.
- Drizzle with salad dressing.
- This salad is also good with pears and Swiss cheese instead of Cheddar.
Nutrition Facts : Calories 313.3, Fat 19.2, SaturatedFat 8.7, Cholesterol 67.3, Sodium 237.7, Carbohydrate 16.3, Fiber 4.5, Sugar 8.7, Protein 21
WARM SPINACH SALAD WITH PORK MILANESE
Provided by Alex Guarnaschelli
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Prepare the pork: Pound the meat between 2 pieces of plastic wrap with a heavy skillet or mallet until thin. Crack the egg into a shallow bowl and add a touch of cold water; whisk to blend. Put the flour in a separate shallow bowl. Combine the breadcrumbs and parmesan in a third bowl; season with salt and pepper. Dip each slice of pork in the flour, then the egg, then the breadcrumb mixture, turning to coat. Place in a single layer on a baking sheet; set aside.
- Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Remove from the heat and add the pork slices in a single layer. Return to the heat and cook until golden brown, about 3 minutes. Add the remaining 2 tablespoons vegetable oil and flip the pork; cook 2 to 3 more minutes, or until cooked through. Transfer to paper towels to drain; slice into strips.
- Make the salad: Wipe out the skillet. Add the olive oil and tomatoes and increase the heat to high. Season with salt, add the red pepper flakes and cook until the tomatoes blister, 1 to 2 minutes; stir in the basil and lemon juice. Place half of the spinach in a medium bowl. Pour the tomatoes and any pan juices over the spinach and toss to wilt slightly; taste for seasoning. Toss with the remaining spinach. Divide among plates and top with the pork. Serve immediately.
GRILLED PORK & SPINACH SALAD
Pork tenderloin is marinated in steak sauce, red wine vinegar, Dijon mustard and honey before being grilled to perfection and served over a spinach salad.
Provided by My Food and Family
Categories Home
Time 2h45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Whisk first 5 ingredients until blended. Reserve 1/3 cup steak sauce mixture; refrigerate for later use. Pour remaining steak sauce mixture over combined meat, onions and mushrooms in shallow dish; turn to evenly coat all ingredients. Refrigerate 2 hours to marinate.
- Heat grill to medium heat. Drain meat and vegetables; discard marinade. Grill meat 20 to 22 min. or until done (145ºF), turning after 10 min. Meanwhile, grill onions and mushrooms 4 to 5 min. on each side or until tender.
- Remove meat from grill. Let stand 3 min. Meanwhile, cook reserved steak sauce mixture in saucepan on medium heat until heated through, stirring occasionally.
- Slice meat. Cover platter with spinach; top with meat, grilled vegetables and eggs. Drizzle with steak sauce mixture just before serving.
Nutrition Facts : Calories 250, Fat 13 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 135 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 21 g
HONEY-GLAZED PORK AND SPINACH SALAD
Add warm honey-glazed pork to a cool spinach salad with apples and dried cranberries to create a unique combination that is totally tantalizing.
Provided by My Food and Family
Categories Home
Time 35m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Heat oven to 425ºF.
- Mix dressing, honey and rosemary in medium microwavable bowl; brush 1 Tbsp. onto meat in shallow pan. Set remaining dressing mixture aside.
- Bake meat 20 to 25 min. or until done (160°F).
- Add apples to remaining dressing mixture; toss to coat. Microwave on HIGH 1 min. or just until warmed. Toss with spinach in large bowl. Slice meat. Add to salad; toss lightly. Top with cranberries.
Nutrition Facts : Calories 370, Fat 12 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 26 g
SAVORY PORK SALAD
Make an easy-going meal in a bowl by tossing together healthful veggies, pork tenderloin, fresh herbs and spices with a warm soy dressing. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, cook garlic and ginger in oil over medium heat for 30 seconds. Add pork; cook and stir until meat is no longer pink. Remove and keep warm. , In the same skillet, combine the brown sugar, basil, soy sauce, lime juice, water and oregano. Bring to a boil. Remove from the heat. , In a salad bowl, combine the greens, tomatoes, onion, yellow pepper and pork. Drizzle with warm dressing and toss to coat; serve immediately.
Nutrition Facts : Calories 229 calories, Fat 9g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 274mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges
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