Grilled Pork Chops with Chickpea Salad

Grilling pork chops is a quick way to get supper on the table in a hurry. Serve with a salad and homemade vinaigrette for a healthy weeknight meal.

Cut: Pork Chop
Prep Time: 2 to 8 hours

Cook Time: 16 minutes
Number of Servings: 4

Ingredient

4 Pork loin centre chops
Juice of 1 lemon
1 Tbsp (15 mL) freshly chopped rosemary
1 Tbsp (15 mL) freshly chopped thyme
2 cloves garlic, minced
2 Tbsp (30 mL) canola oil
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) black pepper

Dressing:

2 Tbsp (30 mL) red wine vinegar
2 Tbsp (30 mL) canola oil
1 clove garlic, minced
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) black pepper

Salad:

4 cups (1 L) package mixed greens
1 white endive, broken into leaves
1 sweet red pepper, diced
1 (15 oz/426 mL) can no-salt added chickpeas, rinsed and drained

Directions

Place pork chops in a sealable plastic bag, non-metal bowl or sealable container. Combine lemon juice, rosemary, thyme, garlic, oil, pepper and salt. Pour mixture over pork; seal or cover and refrigerate for 2 to 8 hours, turning meat occasionally.
Preheat barbecue on high; reduce heat to medium. Remove pork from marinade; discard pork marinade. Place pork chops on lightly oiled grill; close barbecue cover and grill pork chops over medium heat for 6-8 minutes; turn chops over and grill 6 – 8 minutes more to an internal temperature of 155-160ºF (68-71ºC). Do not overcook.
Remove pork from grill, cover loosely and let rest a few minutes while you make the salad.
To Make Dressing: In a small bowl or jar, combine vinegar, oil, garlic, salt and pepper. Whisk or shake to combine.
To Prepare Salad: In a salad bowl, combine mixed greens, endive, red pepper and chickpeas. Drizzle with dressing and toss. Serve with pork chop.

Nutritional Analysis

YIELD:

4 servings.

SERVING SIZE:

Per serving.

	
				Per Serving
				
					Calories
					500
				
					Total Fat
					22 g
				
					Saturated Fat
					4 g
				
					Cholesterol
					125 mg
				
					Carbohydrates
					24 g
				
					Fiber
					
					Sugars
					3 g
				
					Protein
					47 g
				
					Sodium
					570 mg
				
					Potassium
					1124 mg