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Grilled Pork And Mushroom Salad


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  • 1/3 cup olive or vegetable oil
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons finely-chopped fresh basil (or 2 tspns dried basil)
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 4 boneless pork chops, abt 3/4" thick
  • 8 ounces Portobello mushrooms (or large white stuffing mushrooms)
  • 1 package salad greens - (10 oz)


Servings 4


Step 1

Make vinaigrette dressing: Whisk together oil, vinegar, mustard and basil in a small bowl until well combined. Season with salt and pepper to taste. Separate 1/4 cup dressing to baste the chops.

Season chops with salt and pepper; grill or broil 12 to 15 minutes just until done, but still moist, brushing occasionally with vinaigrette. Grill mushrooms 5 minutes, basting with vinaigrette. Cut pork into 1-inch cubes. Slice mushrooms into thick strips.

Toss salad greens with remaining vinaigrette. Divide salad onto four plates; top with pork and mushrooms.

This recipe yields 4 servings.

Carbohydrates: 8 grams
Net Carbs: 6 grams
Fiber: 2 grams
Protein: 38 grams
Fat: 28.5 grams
Calories: 439

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