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Recipes // Main Dish Beef and Pork // Grilled Romaine and Pork Chopped Salad

Grilled Romaine and Pork Chopped Salad

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By Ray Dr. BBQ Lampe

Serves 6

Ingredients:

DRESSING

  • 1⁄2 cup/120 ml sweet barbecue sauce
  • 1⁄4 cup/60 ml olive oil
  • 2 tbsp apple cider vinegar
  • 2 tbsp apple juice
  • 1 tbsp honey
  • 2 garlic cloves, crushed
  • 1⁄2 tsp salt
  • 1⁄4 tsp black pepper

SALAD

  • 4 boneless pork chops, about 1⁄2 in/12 mm thick
  • Olive oil
  • Salt
  • Black pepper
  • 3 large romaine crowns, split in half lengthwise
  • 1 small red onion, quartered
  • 1 small red bell pepper, cut into quarters
  • 1 ear corn, shucked
  • 1⁄2 English cucumber, cut into quarters lengthwise
  • 1⁄2 cup/40 g freshly grated Parmesan cheese

Directions:

  1. Prepare an outdoor grill to cook direct over medium-high heat.
  2. TO MAKE THE DRESSING: In a medium bowl, combine the barbecue sauce, olive oil, vinegar, apple juice, honey, garlic, salt, and pepper. Whisk vigorously to blend and set aside.
  3. Brush the chops lightly with olive oil and season with salt and pepper. Brush the romaine, onion, bell pepper, corn, and cucumber lightly with oil and season with salt and pepper. Place the chops on the grill and cook for 4 to 5 minutes, until golden brown. Flip and cook another 4 to 5 minutes, until they reach an internal temperature of 150°F/65°C. Transfer them to a plate and set aside.
  4. Put the onion, bell pepper, corn, and cucumber on the grill. Cook for 3 to 4 minutes, until lightly charred. Flip and cook for another 3 to 4 minutes, until lightly charred. Leave the corn on until it’s lightly charred on all sides. As the vegetables are done, transfer them to a plate and set aside. Place the romaine halves on the grill, cut-side down, and cook for 4 to 5 minutes, until lightly browned. Flip and cook another 2 to 4 minutes, until lightly browned and wilted. Transfer the romaine to a plate and set aside.
  5. With a sharp knife, cut the chops into bite-size pieces and set aside. Cut the onion, bell pepper, and cucum­ber into large dice and set aside. Cut the kernels from the ear of corn and set aside. Split the romaine halves down the middle, then chop them into bite-size pieces. Place the romaine in a large salad bowl. Add the pork chops, onion, bell pepper, corn, and cucumber. Whisk the dressing well again and pour half of it over the salad. Toss well. Add half of the remaining dressing and the Parmesan and toss well. Add the rest of the dressing if desired and check for salt and pepper; add if needed. Toss well before serving.
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