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Grilled Pork Panzanella

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“Another version of Panzanella. Great summer salad. Cook time includes the marinating time.”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine Italian salad dressing and balsamic vinegar; place 1/3 cup dressing mixture in resealable bag along with pork chops; seal bag and refrigerate for at least 30 minutes or as long as overnight.
  2. Cover and reserve remaining dressing.
  3. Prepare grill to medium-hot. Remove chops from marinade and discard marinade.
  4. Grill over direct heat for 5 minutes per side, until browned.
  5. Remove from grill and keep warm.
  6. Grill bread slices 2-3 minutes per side until nicely toasted.
  7. Remove bread from grill and cut into 1/2 inch cubes.
  8. Meanwhile, combine lettuce, beans and tomato in large bowl. Add bread pieces and reserved dressing mixture; toss to coat. Slice pork chops and lay on top of salad.
  9. Garnish with black pepper and parmesan cheese.

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