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Menu Plan for Spring I: Week 9, Tuesday

Grilled Pork Chops with Spinach, Cannellini Salad

Cooking time: 30 minutes for menu      Cooking schedule: see below for instructions

     This has been one of our favorite spring salads for years.  Use bone-in or boneless pork chops, whichever you like.

Grilled Pork Chops with Spinach and Cannellini Salad

Total time: 30 minutes
   Spinach and white beans, a favorite salad combination, served with marinated, grilled pork chops for a simple early summer salad, full of heart-healthy foods.

 Ingredients:

• 2 - 3 pork chops, about 12oz (360gr) total weight.  (I used boneless)
• 1 cup (8oz, 240ml) tomato sauce
• 3 cloves garlic
• 3 tbs red wine vinegar
• 3 tbs salad olive oil
• 1 1/2 tsp dried basil
• 1 1/2 tsp dried oregano
• 15oz (450gr) white beans (cannellini)
• 4oz (120gr) fresh spinach for salad
• 2 tbs fresh marjoram or oregano
• 1/2 cup (4oz, 120gr) cherry or grape tomatoes
• 1 red onion
• 1/2 red pepper
• 1 tbs Dijon-style mustard
• 1 tbs cornstarch (maizena)

 Instructions:

• Mince garlic.
• Mix tomato sauce, garlic, 1 tbs oil, 1 tbs vinegar, 1 tsp basil, 1 tsp oregano in shallow baking dish.
• Add chops and allow to marinate while preparing salad.
• Wash and tear spinach for salad if needed. 
• Drain and rinse beans. 
• Thinly slice red onion.
• Roughly chop red pepper 
• Cut tomatoes in half. 
• Tear marjoram leaves off stems, but leave whole.
• In large bowl mix remaining vinegar, oil, and dried herbs.
• Add mustard and whisk well to combine. 
• Add onion, red pepper, toss well and allow to marinate.
• Cook pork chops (reserve marinade) on barbecue grill or broil (grill) for 6 - 8 minutes per side, depending on thickness, until done.  See techniques for tips.  Chops can also be pan-fried for about the same amount of time.
• While chops are cooking, mix cornstarch into reserved marinade in a small sauce pan. 
• Bring marinade to a simmer over medium heat, stirring until thickened.
• When chops are almost done add beans, marjoram, spinach and tomato to vinaigrette/onions and toss well to combine. 
• Arrange salad on plates, add chop and serve, sauce on the side.

Cooking schedule: 30 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, dish for marinating, strainer, large bowl, whisk, barbecue grill or large skillet, small saucepan, salad spinner Light/turn on barbecue grill if using Mince garlic Mix tomato sauce, garlic, oil, vinegar. herbs Add chops, marinate

Slice red onion, chop pepper Make vinaigrette - oil, herbs, vinegar, mustard Add red onion, pepper to vinaigrette. stir well Drain, rinse beans, cut tomatoes Wash, tear spinach if needed Cook chops Add cornstarch to reserved marinade, heat, thicken Turn chops Finish salad, arrange on plates Add chops to plates, Serve

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By Katie Zeller

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