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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Shake up some Margaritas (limeade for the kids) and slather grilled corn on the cob with cumin-seasoned butter. For dessert, top fudge brownies with coffee ice cream and Kahlúa. Ingredients:
1 1/4 pounds thin-sliced boneless pork loin chops |
1 tablespoon chili powder |
1 1/3 cups bottled citrus vinaigrette |
3 small bell peppers (a mix of green, red, and yellow), quartered lengthwise |
1 large onion, cut into 1/4- to 1/2-inch slices |
8 cups thinly sliced romaine lettuce |
2 cups broken tortilla chips |
Directions:
1. Prepare barbecue (high heat). Place pork in shallow dish. Sprinkle pork on both sides with chili powder and salt. Pour 2/3 cup vinaigrette over pork. Let marinate 10 minutes. Place peppers and onion slices on rimmed baking sheet. Brush with 1/3 cup vinaigrette.
2. Grill vegetables until tender, turning often, about 8 minutes total. Remove pork from vinaigrette. Grill until cooked through, about 2 minutes per side. Transfer to cutting board. Thinly slice meat across grain. Separate onion slices into rings and cut peppers into strips.
3. Toss lettuce in large bowl with remaining 1/3 cup vinaigrette. Divide among 4 plates. Top with pork and vegetables. Sprinkle with tortilla chips.
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