Pork Chimichurri Salad
Recipe from National Pork Board


Pork Chimichurri Salad

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Servings: 4 servings
Prep Time: 15 mins
Total Time: 40 mins
Related Categories: Boneless Pork Chops, Dinner, Light Dinners, Low Calorie, Low Calorie Dinners, Low Carb, Low Cholesterol, Low Sodium, Pork, Pork Chops, Salad
 
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Ingredients
  • 1  pound
    boneless pork loin chops, about 1-inch thick, trimmed
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Dressing:
  • 1/4  cup
    olive oil
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  • 3  tablespoons
    red wine vinegar
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  • 15 
    sprigs flat-leaf parsley
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  • 3 
    sprigs fresh oregano, leaves
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  • 1/2 
    chipotle pepper, (from a can of chipotles in adobo sauce)
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  •  
    Salt and pepper
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Salad:
  • 6  ounces
    spring mix greens, (12 cups lightly packed)
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  • 1-1/2  cups
    cherry tomatoes, halved
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  • 6  ounces
    soft cheese, like queso fresco, goat, or fresh mozzarella, cut into 1/2-inch dice
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  •  
    Oil spray
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Directions
1.
In a food processor, combine olive oil, vinegar, parsley, oregano leaves, and chipotle, puree. Season with salt and pepper and set aside.
2.
Preheat a broiler and arrange a rack 6 inches from the heat. Line a rimmed baking sheet with foil and spray with cooking oil.
3.
Place pork on the baking sheet and sprinkle both sides with salt and pepper. Broil until internal temperature reaches 145 degrees F, 5-6 minutes per side. Remove pork from broiler and let rest 5 minutes.
4.
Meanwhile, in a large bowl, combine greens, cherry tomatoes, cheese, and chimichurri dressing to taste. Arrange salad on plates or a platter.
5.
Cut chops into 1/4-inch slices. Arrange on top of salad, drizzle with additional dressing, and serve.

*
Instead of making the Chimichurri from scratch, you can also purchase ready-made pesto sauce, mix it with the vinegar and the chipotle then season it according to taste.
Nutrition information
Calories 350, Total Fat 22 g, Saturated Fat 6 g, Cholesterol 90 mg, Sodium 125 mg, Carbohydrate 6 g, Fiber 2 g, Protein 32 g Percent Daily Values are based on a 2,000 calorie diet
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