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Rose Recipe Archive
Italian Marinated Pork Chops with Tuscan Bread Salad
4 (8 oz.) Rose Center Cut Pork Chops
6 oz. Italian dressing (bottled, vinegar & oil)
1/4 cup olive oil
1/4 cup medium diced red bell peppers
1/4 cup medium diced red onions
1/4 cup medium diced yellow squash
4 cups diced focaccia bread
1/4 cup picked basil leaves
1/4 cup kalamatta olives, pitted
1/2 cup shaved parmesan
Combine the pork chops with 6 oz. Italian dressing. Marinate for 3 hours. Place pork chops on pre heated grill and cook until an internal temperature of 160º and then allow time to rest. Place 1/4 cup olive into skillet and turn on medium-high heat. Add 1/4 cup each red bell peppers, red onions and yellow squash. Allow to lightly brown. Add 4 cups diced focaccia bread and toss with vegetables until golden brown. Add 1/3 cup shaved parmesan cheese, olives and basil. Toss together well. Allow cheese to melt.
Yields 4 portions.
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Recipe by Chef Kenny J. Gilbert
