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Herbed Pork Chops with Summer Salad

  • 4servings
  • 309calories

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Source: recipes.howstuffworks.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, C
MineralsSelenium, Copper, Natrium, Chromium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon minced fresh parsley

  2. 1 tablespoon minced fresh rosemary

  3. 1 tablespoon minced fresh sage leaves

  4. 1 tablespoon minced fresh thyme leaves

  5. 4 boneless pork loin chops, fat removed, about 3/4 inch thick

  6. 2 tablespoons vermouth

  7. 1/4 teaspoon salt

  8. Black pepper to taste

  9. 3/4 cups shredded cabbage

  10. 1/4 cups zucchini slices, cut in half

  11. 1 cup sliced fresh fennel

  12. 3 tablespoons basil vinegar or red wine vinegar

  13. 1 teaspoon olive oil

  14. 3 cups hot cooked bulgur wheat

Instructions Jump to Ingredients ↑

  1. Combine parsley, rosemary, sage and thyme in small bowl; remove and reserve 1 tablespoonful for salad. Brush pork chops with vermouth; rub both sides with remaining herbs and sprinkle with salt and pepper.

  2. To make salad, combine cabbage, zucchini, fennel, 1 tablespoon reserved herbs, vinegar and oil in salad bowl.

  3. Grill pork chops on covered grill over medium coals 8 to 10 minutes or until pork is juicy and barely pink in center, turning once. Serve with salad and bulgur wheat.

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