Grilled Pork Panzanella

1. 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. 2

   Cover and reserve remaining dressing.

3. 3

   Prepare grill to medium-hot. Remove chops from marinade and discard marinade.

4. 4

   Grill over direct heat for 5 minutes per side, until browned.

5. 5

   Remove from grill and keep warm.

6. 6

   Grill bread slices 2-3 minutes per side until nicely toasted.

7. 7

   Remove bread from grill and cut into 1/2 inch cubes.

8. 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. 9

   Garnish with black pepper and parmesan cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.