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This recipe for Grilled Pork Chops and Grilled Romaine Salad with a Toasted Sesame Vinaigrette is a 30 minute meal, and who doesn’t need a delicious recipe like that in his/her back pocket? I adore having recipes that are not only quick and easy, but scrumptious, too.
Summer Is The Time For Easy Dinners On The Grill
The thing I love about this recipe is that not only is it perfect for a busy school night, but it’s also awesome enough to serve if you’re entertaining. Your guests will be bowled over by how delicious pork can be when you grill it like a steak, and your wallet will thank you, too. Plus, there’s the “wow” factor of grilled romaine lettuce: many people haven’t tried it yet. Most will be amazed by how much flavor grilling adds! And then, there’s the toasted sesame vinaigrette.
My Extra Special Nashville Traditional Vinaigrette
Let me tell you a little secret about this vinaigrette: it is a very close approximation of what used to be served at one of my favorite places to have lunch in Nashville: The Corner Market. If this recipe isn’t precisely what they served, it’s pretty dang close. You can always substitute a bottled dressing, if you’re pressed for time, but this takes only about 5 minutes to throw together, and once you’ve tasted it, you’ll wonder where it’s been all your life. It’s quite likely to become a family favorite for salads of all types, so don’t miss out on making it, is my recommendation.
Grill Your Pork Chop Like a Steak
When you’re grilling meats, using a meat thermometer is a must. If you love your pork medium rare, you should cook it to an internal temperature of 145º, followed by a 3 minute rest. That resting time is crucial, and it’s also the perfect opportunity to grill the romaine. If you like your chops a little more done, you can cook them to an internal temperature of 160º.
- FOR THE VINAIGRETTE:
- ¼ cup of rice wine vinegar
- 1½ teaspoons onion powder
- 1 t. minced garlic
- ½ teaspoon pepper
- 1 tablespoon mustard powder
- ½ teaspoon salt
- 2 tablespoons of sugar
- ¾ cup canola oil
- 2 tablespoons toasted sesame oil
- 1 tablespoon sesame seeds
- FOR THE PORK CHOPS AND SALAD:
- 4 Pork Chops
- 2 hearts of Romaine Lettuce, halved from tip of leaves, down to center of core, horizontally
- 12 miniature bell peppers of assorted colors (red, orange and yellow), quartered in long strips
- 16 grape tomatoes, halved
- To Grill the Pork Chops: Heat grill to medium-high. Pat the pork chops dry, and season them generously with salt and pepper. Grill chops approximately 5 minutes on each side until it reaches an internal temperature of 145º for medium-rare, or up to 160º for a little more done. Allow meat to rest for 3-6 minutes, while you grill the romaine.
- To Grill the Romaine: In a large bowl, toss the romaine halves in a little olive oil and season them with salt. Put them in a single layer on the grill and cook for 3 minutes. Turn and cook on the other side for 3 additional minutes; the romaine should feel slightly warm and tender. Transfer the halves to a large platter. Spoon a little of the vinaigrette on each.
- To plate the meal: Place the romaine on each plate, a grilled pork chop on top of that, and distribute the sliced tomatoes and miniature peppers around and on top of the meat and the Romaine. Drizzle with Toasted Sesame Vinaigrette, and serve.
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If you like this post, I have sooo many more ideas for pork recipes! Among my favorites? I have a recipe for Pork Osso Buco that is just divine! (And for the record, till the pork farmer suggested it to me, I had NO IDEA that Osso Buco could be made from pork! I also adore these Carnitas, that I made in a Dutch Oven.