GRILLED PORK WITH ARUGULA-AND-GRAPE SALAD
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 9
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-AND-GRAPE SALAD
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 9
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 gorgonzola.
ARUGULA AND TOMATO SALAD
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Toss the tomatoes with the balsamic vinegar, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Set aside until juicy, about 5 minutes. Toss the arugula with the olive oil, a pinch of salt and a few grinds of pepper in a large bowl.
- Spread the arugula on a platter. Spoon the tomatoes and their juices on top, then drizzle with more olive oil and vinegar. Top with parmesan.
PORK CUTLETS WITH ARUGULA SALAD AND SAUTéED TOMATOES
WHY IT'S LIGHT A very thin pork cutlet is a healthful main course meat, even after sautéing in olive oil; the secret is to only dredge in flour and skip the more traditional bread-crumb coatings. Fill out the plate with vegetables such as leafy greens and sautéed cherry tomatoes.
Yield serves 4
Number Of Ingredients 8
Steps:
- In a large bowl, combine lemon juice and 1 teaspoon oil. Season dressing with salt and pepper.
- Place pork on a work surface; to butterfly chops, slice each one in half horizontally, stopping before cutting all the way through. Open up like a book. Then, one at a time, place opened chops between two large pieces of plastic wrap. Using a meat mallet or the bottom of a small heavy pan, pound until an even 1/4 inch thickness. On a plate, combine flour, 1 teaspoon salt, and 1/4 teaspoon pepper. Dredge each cutlet in flour mixture to coat completely, then shake off excess.
- In a medium skillet, heat 1 teaspoon oil over medium-high. Add tomatoes, and cook until softened, about 5 minutes. Remove tomatoes.
- In same skillet, heat 2 teaspoons oil over medium-high. Add 2 cutlets; cook until browned, 1 to 2 minutes. Turn over; cook until cooked through, about 30 seconds more. Transfer to a plate; tent with foil to keep warm. Repeat with remaining 2 teaspoons oil and 2 cutlets.
- Add arugula to bowl with dressing; toss to coat. Divide tomatoes among plates; add 1 cutlet to each. Top pork with arugula and, if desired, Parmesan. Serve with lemon wedges.
- (Per Serving)
- Calories: 351
- Fat: 14.1g (3.7g Saturated Fat)
- Protein: 26.2g
- Carbohydrates: 14.3g
- Fiber: 2.9g
GRILLED HALIBUT STEAKS ON A BED OF ARUGULA WITH TOMATO SALAD AND GREMOLATA
Steps:
- Make the tomato salad: In a large bowl, mix together all the ingredients and set aside.
- Make the gremolata: Place all the ingredients in a bowl and mix. Set aside.
- Make the halibut: Place the olive oil and lemon juice in a large baking dish (or you can use a re-sealable baggie). Rinse the fish and pat it dry, season with the salt and pepper. Place the fish in the dish or re-sealable baggie, turning once to coat with the marinade. Let the fish marinate for 10 minutes at room temperature.
- Scatter the clean arugula on a 19-inch round or oval platter. Grill the fish over a medium hot fire for 5 to 6 minutes per side, until the flesh is opaque through to the center. When finished grilling, remove the hot fish immediately to the platter of arugula. Top with the tomato mixture, and sprinkle the gremolata over the top of the tomatoes. Serve immediately.
GRILLED PORK WITH ARUGULA AND TOMATO SALAD
Farm-fresh salad ingredients like peppery arugula and sugar-sweet tomatoes deliciously top grilled pork.
Categories Dinner
Time 21m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place pork between 2 sheets of waxed paper and flatten by rolling over with a rolling pin a few times; place pork in a releasable zip-close plastic bag.
- Add 2 tablespoons of lemon juice, garlic, 1/2 teaspoon of salt and 1/4 teaspoon of pepper to bag; seal bag and shake to mix and coat. Let marinate for at least 10 minutes but no more than 1 hour.
- Off heat, coat a grill rack or stove top grill pan with cooking spray; preheat to medium-high heat. Grill pork until cooked through, flipping once, about 2 to 3 minutes per side.
- Meanwhile, in a large bowl, combine arugula, tomatoes, remaining 2 tablespoons of lemon juice, vinegar, oil and remaining 1/4 teaspoon each of salt and pepper; toss to combine. Serve pork with salad on top. Yields 2 pork cutlets and about 2 1/4 cups of salad per serving.
Nutrition Facts : Calories 93 kcal
MEDITERRANEAN GRILLED PORK CHOPS WITH TOMATO SALAD
Add dried oregano to your favorite pork dry rub, patting into the meat with a quick rest before grilling to infuse the flavor. Top the pork chops with the tomato salad and add feta cheese or kalamata olives if you'd like.
Provided by Heidi
Categories Main Course
Time 32m
Number Of Ingredients 14
Steps:
- Prepare the grill and clean grill grates for cooking over medium-high heat or about 350°F to 450°F.
- Pat the pork chops dry with a paper towel and brush both sides evenly with olive oil. Generously season the pork chops with the dry rub and sprinkle the oregano evenly on each chop, patting into the meat on both sides. Rest for 5-10 minutes as the grill heats.
- Meanwhile, prepare the tomato salad so the flavors can meld while the pork chops cook. Get the tomato salad recipe instructions here.
- Grill the pork chops over direct heat, with the lid closed, until the pork chops are well-marked, for 8-12 minutes total, turning once. For juicy pork chops, the chops should still be barely pink in the middle and 140°F. Rest the chops for 5 minutes for the juices to set into the meat before cutting.
- Serve the pork chops topped with the tomato salad and add chunks of feta cheese if desired.
Nutrition Facts : Calories 340 kcal, Carbohydrate 9 g, Protein 31 g, Fat 20 g, SaturatedFat 5 g, Cholesterol 90 mg, Sodium 673 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
GRILLED PORK WITH AVOCADO SALSA
I love the zesty taste of this moist grilled tenderloin. The cumin, avocado and jalapeno give it southwestern flair. It's an easy, elegant way to prepare pork. —Josephine Devereaux Piro, Easton, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- For marinade, mix first 5 ingredients. In a large bowl, toss pork with 1/2 cup marinade; refrigerate, covered, up to 2 hours., For glaze, place jelly and 1/3 cup of the remaining marinade in a small saucepan; bring to a boil. Cook and stir until slightly thickened, 1-2 minutes; remove from heat. Place salsa ingredients in a large bowl; toss lightly with remaining marinade., Drain pork, discarding marinade. Place pork on a lightly oiled grill rack over medium heat. Grill, covered, until a thermometer reads 145°, 4-5 minutes per side, brushing with glaze during the last 3 minutes. Serve with salsa.
Nutrition Facts : Calories 300 calories, Fat 15g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 155mg sodium, Carbohydrate 19g carbohydrate (10g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges
TOMATO AND ARUGULA SALAD
Provided by Pierre Franey
Categories dinner, easy, lunch, quick, salads and dressings, appetizer, main course, side dish
Time 5m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Pick over the arugula and discard any tough stems. In a large salad bowl add the tomatoes, arugula, onions, garlic, basil, vinegar, salt and pepper and olive oil. Toss well and serve.
Nutrition Facts : @context http, Calories 127, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 11 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 340 milligrams, Sugar 4 grams
PORK GYROS WITH YOGURT-TOMATO SAUCE, RED ONION, AND ARUGULA
Provided by Susanna Hoffman
Categories Garlic Onion Pork Tomato Marinate Yogurt High Fiber Arugula Summer Grill/Barbecue Capers Bon Appétit
Yield Makes 12
Number Of Ingredients 20
Steps:
- For pork:
- Combine first 7 ingredients in large resealable plastic bag; shake to blend. Add pork to marinade; seal bag. Chill overnight, turning bag occasionally.
- For sauce:
- Stir first 7 ingredients in medium bowl to blend. Season sauce to taste with salt and pepper. Cover and chill until ready to use, up to 1 day.
- Prepare barbecue (medium heat). Remove pork from bag. Grill until thermometer inserted into center of each tenderloin registers 145°F, about 18 minutes. Transfer to work surface; let stand 10 minutes (temperature will rise 5 to 10 degrees). Thinly slice into rounds.
- Grill pitas until warmed through and softened, about 2 minutes per side. Cut pitas in half. Fill pita halves with pork, drizzle with sauce, then tuck in onion and arugula. Serve, passing remaining sauce separately.
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