Flavorful Herbed Pork Chops with Refreshing Summer Salad Recipe

Herbed Pork Chop with Summer Salad

YIELD Makes 4 servings

INGREDIENTS

1 tablespoon minced fresh parsley 1 tablespoon minced fresh rosemary 1 tablespoon minced fresh sage leaves 1 tablespoon minced fresh thyme leaves 4 boneless pork loin chops, fat removed, about 3/4 inch thick 2 tablespoons vermouth 1/4 teaspoon salt Black pepper to taste 1‑3/4 cups shredded cabbage 1‑1/4 cups zucchini slices, cut in half 1 cup sliced fresh fennel 3 tablespoons basil vinegar or red wine vinegar 1 teaspoon olive oil 3 cups hot cooked bulgur wheat

PREPARATION:

1. Combine parsley, rosemary, sage and thyme in small bowl; remove and reserve 1 tablespoonful for salad. Brush pork chops with vermouth; rub both sides with remaining herbs and sprinkle with salt and pepper.
2. To make salad, combine cabbage, zucchini, fennel, 1 tablespoon reserved herbs, vinegar and oil in salad bowl.
3. Grill pork chops on covered grill over medium coals 8 to 10 minutes or until pork is juicy and barely pink in center, turning once. Serve with salad and bulgur wheat.

This recipe appears in: Pork NUTRITIONAL INFORMATION: Serving Size: 1 pork chop with 3/4 cup bulgur wheat and about 1 cup salad Sodium 201 mg Protein 24 g Fiber 6 g Carbohydrate 31 g Cholesterol 40 mg Saturated Fat 3 g Total Fat 10 g Calories from Fat 28 % Calories 309 DIETARY EXCHANGE: Meat 2-1/2 Vegetable 1 Starch 1-1/2 Fat 1/2