CRUNCHY PORK CHOPS WITH GARLICKY SPINACH AND TOMATO SALAD
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 35m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Trim the thick white fat off the pork chops, cutting carefully around the outside edge. Lay the chops between 2 pieces of plastic wrap and, using a mallet or a rolling pin beat them until the meaty part of the chop is half as thick. You will need to beat around the bone, so turn them over once as you go.
- Beat the egg in a shallow wide bowl with the mustard, oregano, and salt and pepper. On a large plate or platter, combine the breadcrumbs with the Parmesan.
- Press each of the chops into the egg mixture, coating either side. Then dip the eggy chops into the bread crumbs, covering them evenly. Let them lie on a cooling rack to dry slightly while you heat the oil in a large frying pan. When a small cube of bread sizzles if dropped into the oil, then the oil is hot enough. Cook the chops until they are a deep golden color, about 5 to 7 minutes a side (depending on how thin you've managed to get them and how cold they were before going in the oil).
- Meanwhile, quarter the tomatoes and take out the seeds, then cut the shells into strips and dice them. You can take off the skins, too, if you prefer, by steeping the tomatoes first into a bowl of just boiled water for 3 to 5 minutes. Combine the diced tomato, minced or grated garlic, oil, and lemon juice in a bowl, and season well with salt and pepper.
- When the chops are ready, toss the spinach in the tomato mixture until well coated and divide the salad between 2 large plates, putting each chop alongside.
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.
PORK AND SPINACH SALAD
My family enjoys picnics anytime of year-especially in the spring. To get in the mood for warmer weather, I serve this hearty main-dish salad. You just can't beat a salad that tastes great and is good for you, too. -Marian Pratt Sequim, Washington
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Line four plates with spinach leaves; set aside. In a large bowl, combine the black-eyed peas, mushrooms, dressing, onions, celery, pimientos and olives; set aside., In a small skillet, saute pork in oil for 1 minute. Add garlic; saute 1-2 minutes longer or until no longer pink. Remove from the heat; add to black-eyed pea mixture and mix well., Spoon mixture onto spinach-lined plates. Serve immediately.
Nutrition Facts : Calories 317 calories, Fat 13g fat (0 saturated fat), Cholesterol 56mg cholesterol, Sodium 758mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges
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
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 GRILLED PORK STEAKS AND SPINACH SALAD FOR 2
I am so in love with my new recipe for Strawberry, mango, jalapeno pepper jelly. Actually it is a Jam. Tonight I used it as a glaze for pork steaks and as a dressing for the spinach salad. It was by far one of the best meals all year.
Provided by Stormy Stewart
Categories Steaks and Chops
Time 20m
Number Of Ingredients 7
Steps:
- 1. First make the jelly then start with section #2
- 2. Heat grill and put steaks on medium low with some glaze on top, spread around.
- 3. Make spinach salad and put in 1/2 of plate. Turn steaks when half done. and put glaze on the other side and cook until done.
- 4. Remove from grill and serve with salad. Drizzle jelly over salad as a dressing, and use as a sauce for dipping the meat into if you want.
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