Grilled Pork with Goat Cheese Crostini
This knife-and-fork sandwich can be the centerpiece of an elegant summer luncheon. Serve with assorted pickles, cherry tomatoes, melon wedges and fresh grapes.
4 boneless pork chops, 3/4-inch thick
12-inch loaf French bread, halved lengthwise and cut into 2 (6-inch) pieces
2 teaspoon olive oil
4 ounces garlic-and-herb flavored goat cheese
2 tablespoons fresh oregano
1 cup shredded iceberg lettuce
1/4 cup Italian salad dressing
- Prepare a medium-hot fire in kettle-style grill, banking coals. Grill chops directly over heat for 3 to 4 minutes on each side. Thinly slice pork chops across grain, cover and keep warm.
- Brush cut side of bread with olive oil, grill bread cut side over coals, about 45 seconds, to brown.
- Spread 1 ounce goat cheese on each toasted bread slice and sprinkle with oregano. Return bread to grill, cheese side up, away from fire. Cover grill for 2-3 minutes, until cheese is heated through.
- Place bread on serving plates; top cheese with lettuce and then with slices of pork. Drizzle with dressing and serve with knife and fork.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories 410 calories Protein 31 grams Fat 16 grams Sodium 780 milligrams Cholesterol 65 milligrams Saturated Fat 7 grams Carbohydrates 34 grams.
Recipe and photograph provided courtesy of National Pork Board.