Sunday, November 16, 2008

Grilled Pork Chops with Grape, Pecan and Blue Cheese Salad and Green Beans

Central Market has the BEST grapes right now which are seedless, huge and juicy. I decided to base my meal off this and make a simple, tasty side featuring grapes, pecans and blue cheese. Paired with pork chops and some almond green beans, it was a nice, colorful, complete meal.

Pork Chops with Greek Vinaigrette

4 6-ounce pork sirloin chops

1 cup Greek vinaigrette,
Salt and pepper to taste

Place pork chops in a large baggie with 3/4 cup vinaigrette. Marinate in the refrigerator for 30 minutes to an hour. Heat a large grill pan and spray with cooking spray. Place pork chops on pan and season with salt and pepper. Grill about 6 minutes on each side, or until cooked through.
Top with remaining vinaigrette and serve.

Grape, Pecan and Blue Cheese Salad

3 cups red seedless grapes

1 cup pecans

1 4-ounce container blue cheese
Salt and pepper to taste
2 tablespoons olive oil

Combine all ingredients in a large bowl and chill. Enjoy!

Almond Green Beans

1 bag microwave-ready green beans

1 tablespoons olive oil

1/2 cup slivered almonds
2 teaspoons lemon juice

Salt and pepper to taste

Microwave green beans for 3 minutes. While green beans are cook
ing, heat a large non stick skillet on medium heat and drizzle in olive oil Add green beans to pan with almonds, lemon juice and salt and pepper. Saute about 5 minutes and serve.

1 comment:

Jodi said...

Thanks for the CM tip, Apron! Also, I love green beans with toasted almonds. I actually cooked at home last night if you can believe it and made a "kitchen sink" salad -- it had spinach, carrots, sweet potato, tomato, grapes, and crumbled goat cheese. Drizzled with olive oil and balsamic it was a delicious start to my meal!