Grilled Mediterranean Pork With Artichokes And Pearl Onions Recipe
Servings: 2
Ingredients
- 6 ounce pearl onions
- 10 ounce frzn artichoke hearts thawed, well liquid removed
- 1/2 tsp minced garlic
- 6 Tbsp. fat-free red wine vinegar salad dressing divided
- 2 Tbsp. sun-dry tomato paste
- 2 x 5 ounce each lean pork loin chops
- 1 tsp Finely minced flat-leaf parsley salt and black pepper to taste
- 2 tsp crumbled feta cheese Suggestion:
- 2 x baking potatoes 6 ounce each Balsamic Vinegar (optional)
Directions
- Score root end of each onion. Cook in lightly salted boiling water till tender (15 to 20 min). Remove onions from pan with a strainer to a bowl of ice water. Peel. Towel dry. Place in a bowl with the artichoke hearts. Add in half of the salad dressing, minced garlic, and all of the tomato paste; toss to coat. Set aside.
- While the onions cook, trim the the chops; rinse and towel dry. Combine the parsley and the remaining salad dressing on a plate and coat the both sides of the chops. Set aside.
- Wash and dry the potatoes and micro-bake. Keep hot.
- While the potato bakes, preheat the grill: George Foreman. When the grill is ready, place the chops on the lower end of the sloped grill; spoon the artichoke-onion mix above. Close the grill and cook for 5 minutes to 7 mins.
- Arrange a potato, chop and artichoke-onion mix on each plate. Crumble feta the artichoke-onion mix. Season all with a few grindings of pepper. Use salt to taste. Splash with balsamic vinegar (optional).
- Description: "Artichoke hearts and pearl onions are grilled along side pork chops in a Foreman electric grill. Review: Heaven splashed with a little Start to Finish Time:"0:30"
- Serving Ideas : Boiled potato cubes; or possibly small pasta
- NOTES : The idea which inspired this meal used the baby artichokes and shallots. The marinade was tarragon, garlic, extra virgin olive oil and lemon juice.
- Served with baked potato (that I thought was too much food) but. Would be good with french bread instead.
- Our four-burger Foreman grill, just held the meat and all but 1/4 c. of the vegetable mix; that I put in the top warming tray.
- Heaven splashed with a little balsamic vinegar!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 315g | |
| Recipe makes 2 servings | |
| Calories 219 | |
| Calories from Fat 20 | 9% |
| Total Fat 2.24g | 3% |
| Saturated Fat 0.76g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 62mg | 3% |
| Potassium 1024mg | 29% |
| Total Carbs 42.03g | 11% |
| Dietary Fiber 9.7g | 32% |
| Sugars 5.06g | 3% |
| Protein 10.01g | 16% |
