Ingredientsservings 418 cals
- 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.
Per Serving: 418 calories; 18.7 g fat; 45.5 g carbohydrates; 22.1 g protein; 35 mg cholesterol; 1047 mg sodium. Full nutrition
ReviewsRead all reviews 3
I used the marinade for the pork but did not make the panzeznella salad. The marinade made the pork tender and juicy, marinaded for about six hours grilled abou seven minutes or so per side unt...
I baked the pork chops after they soaked overnight, and instead cut up the italian bread into thick chunks and toasted them with butter and pesto, put some in the salad and ate the rest as slice...