Receta Grilled Pork Chops, Spinach and White Bean Salad, a sand dune
Grilled Pork Chops, Spinach and White Bean Salad Total time: 30 minutes Ingredients: 2 pork chops, about 12oz (360gr) total weight. (I used boneless) 1 cup (8oz, 240ml) tomato sauce 3 cloves garlic, minced 3 tbs red wine vinegar 3 tbs salad olive oil 1 1/2 tsp dried basil 1 1/2 tsp dried oregano 1 3/4 cup (15oz, 450gr) white beans (cannellini), drained, rinsed 4oz (120gr) fresh spinach for salad, prepped, large leaves torn 2 tbs fresh marjoram or oregano 1/2 cup (4oz, 120gr) cherry tomatoes, cut in half 1 red onion, thinly sliced 1 tbs Dijon-style mustard 1 tbs cornstarch (maizena) Instructions: 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. Prepare salad ingredients…. In large bowl mix remaining vinegar, oil, and dried herbs. Add mustard and whisk well to combine. Add red onion, 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. 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 cherry tomatoes to vinaigrette/onions and toss well to combine. Arrange salad on plates, add chop and serve, sauce on the side.