For today's recipe, I opted to grill again. Grilling is really my favorite method of cooking meat, because it's quick, easy and I love the added flavor that charring gives. However, I recommend saving your grilling recipes for when it's nice outside, like yesterday - 70 and sunny. Today, thanks to the wonder of Illinois weather, it was 45 and gloomy, and of course I was wearing a t-shirt and no shoes. But, like a boss, despite being able to see my breath, I still soldiered through and grilled the pork for my salad.
Ingredients:
4 boneless pork chops
3 cups of romaine lettuce, torn into bite-size pieces
1 cup of sliced button mushrooms
2 tbsp dried wild mountain blueberries (you can get these at any store that sells bulk organic foods)
1/4 tsp dried parsley flakes
salt
pepper
ground coriander
1 lemon, cut into wedges (optional)
Heat your grill to med-high.
While your grill is heating, prepare your pork by arranging your chops on a plate and seasoning each side lightly with salt, pepper, coriander and parsley flakes.
Place on grill and cook 3-4 minutes. Flip and cook for another 3-4 minutes. Remove from grill and put on a clean plate. Let the pork chops rest for five minutes.
Divide your lettuce and mushrooms evenly into two bowls.
After your pork has rested, slice each chop into 1/4" slices and place two sliced chops onto each salad. Sprinkle salads with 1 tbsp each of the dried blueberries and serve with lemon wedges to be squeezed over salad in lieu of dressing, if desired.
*If you don't have a health food store or a source for organic dried fruit near you, you can order organic dried blueberries here*
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