Grilled Pork & Grilled Romaine Salad with Toasted Sesame Vinaigrette
For the Vinaigrette
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¼ cup of rice wine vinegar
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1½ teaspoons onion powder
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1 t. minced garlic
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½ teaspoon pepper
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1 tablespoon mustard powder
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½ teaspoon salt
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2 tablespoons of sugar
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¾ cup olive or canola oil
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2 tablespoons toasted sesame oil
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1 tablespoon sesame seeds
For the Pork Chop and Salad
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All Natural Pork Chops, Bone-In or Out, or Pork Steak (Be careful not to overcook if they are below 1″ thick).
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2 hearts of Romaine Lettuce, halved from tip of leaves, down to center of core, horizontally
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12 miniature bell peppers of assorted colors (red, orange and yellow), quartered in long strips
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16 grape tomatoes, halved
For the Vinaigrette
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Combine all ingredients in a jar with a lid, and shake well, until mixed.
To Grill the Pork Chops
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Heat grill to medium-high. Pat the pork chops dry, and season them generously with salt and pepper. Grill chops approximately 5 minutes on each side until it reaches an internal temperature of 145º for medium-rare, or up to 160º for a little more done. Allow meat to rest for 3-6 minutes, while you grill the romaine.
To Grill the Romaine
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In a large bowl, toss the romaine halves in a little olive oil and season them with salt. Put them in a single layer on the grill and cook for 3 minutes. Turn and cook on the other side for 3 additional minutes; the romaine should feel slightly warm and tender. Transfer the halves to a large platter. Spoon a little of the vinaigrette on each.
To plate the meal
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Place the romaine on each plate, a grilled pork chop on top of that, and distribute the sliced tomatoes and miniature peppers around and on top of the meat and the Romaine. Drizzle with Toasted Sesame Vinaigrette, and serve.
