Grilled Pork Chops With Sauteed Veggies

If you're looking for a different way to prepare boneless pork loin chops for a family meal, the following recipe will easily serve six people. These chops were marinated first in a herb and garlic sauce, and then cooked on a George Foreman Grill. They were not only juicy and flavorful, but tender as well.

• The leanest cuts of pork are tenderloin, followed by pork chops, pork steaks, pork roast, ham, then pork cutlets.
• Before cooking pork you should try to trim away as much of the fat as possible.
• At one time people were told to cook pork well done. This would make the pork tough and dry. Pork only needs to be cooked to an internal temperature of 160°F/71°C. Ground pork and pork sausages do need to be cooked thoroughly.
• All pork can be safely frozen whether fresh or cooked.

If you are planning to buy a George Foreman grill, I recommend purchasing one that has removable plates. I have an older model where the plates are not removable and I find it sometimes difficult to clean. With the newer models the grill plates are dishwasher safe.

1. Wash and chop first four ingredients, and put into a serving bowl along with the olives.
2. In a small bowl combine oil, Greek seasoning, and pressed garlic. Whisk and add to the serving bowl tossing all ingredients.
3. Add the Spring lettuce mix and toss well.
4. Serve with a side of Feta cheese or add it to the salad.

Ingredients

• 8 radishes sliced
• 1/2 a large English cucumber sliced and quartered
• 1 Large tomato chopped
• 6 scallions chopped
• 1/4 cup of green olives sliced
• 2 large cloves of garlic pressed
• 2 TBS. extra virgin olive oil
• 1/2 tsp. Greek seasoning
• 2 cups of Spring lettuce mix
• 1/4 cup of Feta or goat cheese

Place chops on a plate and spoon vegetables over the top. The fettuccine pasta was made from a package as I did not have time to make it fresh. Either serve salad right on the plate or in a side dish or bowl.

Enjoy!