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Grilled Pork Panzanella recipe

4 servings

Ingredients:

4 boneless pork chops, 1/2-inch thick

2/3 cup purchased Italian salad dressing

3 tablespoons balsamic vinegar

4 slices Italian bread, cut 1/2-inch thick

1 (10 ounce) package Italian lettuce mix

1 cup canned cannellini beans, drained and rinsed

1 cup chopped ripe tomato

1 cup Freshly ground pepper

1/4 cup finely grated Parmesan cheese

Fresh basil sprigs, for garnish

Instructions:

Combine Italian dressing and balsamic vinegar; place 1/3 cup dressing mixture in self-sealing bag along with pork chops; seal bag and refrigerate for at least 30 minutes or as long as overnight.

Cover and reserve remaining dressing.

Prepare grill with medium-hot fire.

Remove chops from marinade (discarding marinade) and grill over direct heat for 5 minutes per side, until nicely browned.

Remove from grill and keep warm.

Grill bread slices 2-3 minutes per side until nicely toasted.

Remove bread from grill and cut into 1/2-inch cubes.

Meanwhile, combine lettuce, beans and tomato in large bowl.

Add bread pieces and reserved dressing mixture; toss to coat all ingredients.

Evenly distribute lettuce mixture on 4 plates.

Slice pork chops and fan one pork chop over each salad.

Garnish with black pepper, Parmesan cheese and fresh basil.