Diane Henderiks' Baked Parmesan Crusted Porks Chops with Grilled Romaine Salad
Seven Ingredients for One Great Meal
Before you start, hit the grocery store:
5 pounds boneless Pork loin
3 cups grated Parmesan cheese
12 Whole wheat tortillas
22 Bell peppers; (12 green, 10 red)
8 heads Romaine lettuce
Red wine vinegar
Low sodium soy sauce
Make pork chops: Preheat oven to 450° F. Place tortillas in food processor to grind to fine crumbs. Set aside. Rub each chop well with Dijon mustard. On rimmed baking sheet, combine the ground tortillas, garlic, cheese, thyme, rosemary, salt and pepper. Place the chops into the crumb mixture, turning to coat each side very well. Rub baking sheet with olive oil. Place chops on baking sheet and bake until done, about 30 minutes.
Make salad: Preheat grill to medium high. Slice heads of Romaine in half and place on platter cut side up. Drizzle with olive oil and season with salt and pepper. Set aside. Make dressing; In bowl whisk together olive oil, vinegar, minced bell pepper, herbs and garlic. Set aside. Place Romaine halves cut side down on grill and cook 3 minutes until charred. Remove from grill and place cut side up on each of 4 serving plates. Drizzle dressing evenly over each of the four Romaine halves. Sprinkle with parmesan cheese. Enjoy!