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
ARUGULA AND GRAPE SALAD
Provided by Michael Symon : Food Network
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Whisk together the red wine vinegar, Dijon mustard and honey in a small bowl. Slowly add in the olive oil, whisking to emulsify. Mix together the arugula, grapes and onions in a salad bowl. Add dressing to taste, tossing to coat. Serve.
GRILLED PORK WITH ARUGULA-GRAPE SALAD
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
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.
GRAPE AND ARUGULA SALAD
Provided by Food Network
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a small bowl whisk together dressing ingredients.
- Place red onions in baking dish lined with foil. Drizzle with 2 Tbsp. of prepared dressing and toss well. Cover tightly with foil and bake at 350 degrees for 30 minutes. Remove from oven and let cool.
- Mix 1 Tbsp. olive oil with crushed garlic. Brush onto bread slices. Broil or grill bread for 1-2 minutes on each side until toasted. Cut bread into strips about 1/2 inch wide. Place bread, roasted onions, arugula, fennel, bell pepper, pine nuts and grapes in large bowl and toss with remaining vinaigrette. Sprinkle with Parmesan and serve.
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