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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 8 |
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Sweet maple syrup and zesty balsamic vinegar lend bright flavors to tender grilled pork chops, a crisp summer salad and luscious red strawberries. Kim Sumrall from Aptos, California shares the recipe. Ingredients:
1/3 cup balsamic vinegar |
1/3 cup maple syrup |
1/3 cup olive oil |
for pork chops: |
4 bone-in pork loin chops (8 ounces each) |
for salad: |
8 cups torn mixed salad greens |
for strawberries: |
2 pounds fresh strawberries, hulled |
Directions:
1. In a blender, combine vinegar and syrup. While processing, gradually add oil in a steady stream. Yield: 1 cup.
2. For pork chops: Pour 2/3 cup dressing into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for at least 30 minutes. Cover and refrigerate remaining dressing.
3. Drain and discard marinade. Grill pork chops, covered, over medium heat for 6-7 minutes on each side or until juices run clear, brushing with 3 tablespoons reserved dressing during the last 5 minutes. Drizzle remaining dressing over chops before serving. Yield: 4 servings.
4. For salad: In a large bowl, toss greens with dressing. Serve immediately. Yield: 8 servings.
5. For strawberries: In a large bowl, toss berries with dressing. Chill until serving. Yield: 8 servings.
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