Grilled Pork & Mushroom Salad

Directions

1. For the vinaigrette: In a small bowl, whisk vinaigrette ingredients together until well combined. Reserve 1/4 cup dressing for basting pork and mushrooms. 2. For the salad: Heat grill or broiler to medium-high. Sprinkle pork chops with the salt and pepper. Grill or broil until an instant-read meat thermometer registers 150F when inserted in center of chops, 12 to 15 minutes, brushing occasionally with reserved dressing. Grill mushrooms for 5 minutes, basting with dressing. Cut chops into 1-inch cubes. Slice mushrooms into thick strips. 3. Toss salad greens with vinaigrette. Divide salad among 4 serving plates; top with pork and mushrooms. Grilled portobello mushrooms take on a hearty, meaty flavor that works beautifully with pork and a light balsamic vinaigrette in this main-dish salad.

Ingredients

• VINAIGRETTE:
• 1/3 cup extra virgin olive oil
• 3 tablespoons balsamic vinegar
• 2 tablespoons Dijon mustard
• 2 tablespoons finely chopped fresh basil or 2 teaspoons dried
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• SALAD:
• 4 (3/4-inch-thick) boneless pork chops (1 1/2 pounds)
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 8 ounces portobello mushrooms or extra-large white mushrooms
• 10 ounces salad greens

Parsed from recipe text (no separate ingredient records).