Ingredients

  • 2 Tbsp. canola oil
  • 2- 4 oz. Boneless Pork Chops, boneless
  • 1 Tbsp. chopped parsley
  • 4 chopped basil leaves
  • 2 smashed garlic cloves
  • Salt and pepper, to taste
  • 1 head baby gem lettuce
  • 1 Tbsp. buttermilk vinaigrette (recipe to follow)
  • 3 radishes, sliced
  • 1 tsp. chives, for garnish
  • 1 oz. shaved pecorino, for garnish

Buttermilk Vinaigrette

  • 1/4 buttermilk
  • 1 Tbsp. sherry vinegar
  • 1 tsp. lemon juice
  • 1 tsp. hot sauce
  • 2 Tbsp canola oil
  • 1 tsp. chives, chopped
  • salt and pepper to taste

Details

Product:

Pork Chops

Meal Course:

Dinner

Dish Type:

Entrée

Preparation

  1. Preheat grill to medium high heat.
  2. Combine parsley, basil, garlic, salt, pepper, and canola oil in a bowl, whisking to combine. Pour over pork chops and allow for marinate for 30 minutes.
  3. Remove pork from marinate and grill until internal temperature reaches 145 degrees. Allow to rest for 4 minutes, then slice.
  4. Toss dressing with lettuce and season with salt and pepper.
  5. To serve: Place slice pork on a plate, top with the baby gem salad. Garnish with chives and shaved pecorino.

Buttermilk Vinaigrette

  1. Combine all ingredients in a mixing bowl except canola oil. Whisk to combine. Slowly add in canola oil, whisking continuously, until emulsified.

Plating:

  1. Place slice pork on a plate, top with the baby gem salad. Garnish with chives and shaved pecorino.