Grilled Pork Chops and Lemon Parmesan Salad
Get flavour fast with our pork chop marinade that doubles as a salad dressing. With its lemon zing, hint of chili and freshly grated Parmesan, it’s tempting to drizzle it on everything! Pro tip: Grill the chops bone-in to get their full, juicy goodness, right down to the last bite.
Ingredients
- ½ cup (125 ml) olive oil
- 1/3 cup (25 g) grated Parmigiano-Reggiano cheese
- 1 tbsp (15 ml) lemon juice
- 1 lemon, the finely grated zest
- 1 pinch red pepper flakes
- 1 small red onion, cut into thin rings
- 1 tbsp (15 ml) lemon juice
- ¼ tsp salt
- 4 cups (180 g) torn lettuce (romaine, frisée, etc.)
- 4 cups (100 g) arugula
- 2 stalks celery, thinly sliced
- ½ cup (75 g) thinly sliced radish
- 6 pork chops with the bone, about 5 oz (140 g) each and ½ inch (1 cm) thick
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (30 ml) honey
- Salt and pepper
Instructions
- In a small bowl, combine all the ingredients. Season with salt and pepper. Set aside.
Get flavour fast with our pork chop marinade that doubles as a salad dressing. With its lemon zing, hint of chili and freshly grated Parmesan, it’s tempting to drizzle it on everything! Pro tip: Grill the chops bone-in to get their full, juicy goodness, right down to the last bite.