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Grilled Pork Chop with Fennel & Grapefruit Salad


Paired with a bright fennel & grapefruit salad for the perfect dinner for two. 




Pork chop:

2x tomahawk pork chops, 375-425g

Salt and pepper

BBQ Sauce


Salad:

1x grapefruit, peeled and segmented 

2x fennel bulbs, sliced in half and sliced thin (save fennel fronds for garnish)

2 handfuls pea shoots or arugula

1/2 cup shredded parmesan cheese


Grapefruit Dressing:

Juice from half a grapefruit

¼ cup extra virgin olive oil

2 tbsp white balsamic vinegar

1x small shallot, minced

1 tsp grainy mustard

Salt & pepper, generous pinch of each


Servings: 2

Preparation: 20 minutes

Total Time:  40 minutes

Kitchen Equipment: grill



Instructions

For the Salad: 

  1. Prepare the ingredients for the dressing and mix. Set aside. 
  2. Prepare the ingredients for the salad. Leave the pea shoots and shaved parmesan cheese out until ready to serve. Then toss everything with the dressing. Keep in the fridge until ready to serve.

For the grilled pork chops:

  1. Season pork chops with salt and pepper and drizzle with olive oil.
  2. Heat grill to high (450F)
  3. Once hot, grill pork chops about 8-10 minutes per side or until an instant read thermometer comes out at 165F or until desired doneness.
  4. In the last minute of cooking, brush on bbq sauce and grill for another minute to caramelize.

Recipe Pro Tips:

  • Want to make this ahead of time? Slice the grapefruit and fennel, mix with the dressing and store in the refrigerator for up to an hour. Before serving, follow the rest of the instructions.





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  • LITTLE ITALY

    • 10878 95 Street
      Edmonton, AB
      780 424 4869

SOUTHSIDE

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Edmonton, AB

780 989 4869

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      Edmonton, AB
      780 454 4869
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      Sherwood, AB
      780 416 4869

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    • Calgary, AB
      403 238 4869

Corporate Customer Service
780-424-4869 x.351 (Mon.-Fri. 9am-4pm) or [email protected]


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