Here's a recipe from foodnetwork.com that will make you wish that you have a grill pan on Santa's list (http://terrygruggen.blogspot.com/2010/11/my-beloved-grill-pan.html). My good friend Ron in San Francisco just went from house to condo which also necessitated a move from backyard weber grill to grill pan....and he is loving his!
This recipe is really simple, 100% Paleo (if you forego the gorgonzola) and contains the Gruggens' favorite leaf vegetable, arugula. Arugula has a rich, peppery taste. It has such a strong, exceptional flavor that it is truly one of a kind for a leafy green. It is also incredibly rich in vitamin C and potassium. It's simply amazing that something that tastes this good is also good for you!
This recipe will take only take 25 minutes from start to finish...about 15 minutes of prep and 10 minutes cooking time. Clean up is a breeze as well, especially if you have a Scanpan non-stick grill pan. This recipe serves four.
1 medium shallot, finely chopped
2 tablespoons balsamic vinegar
2 teaspoons chopped fresh thyme
Fresh ground black pepper
1/4 cup extra virgin olive oil
4 pork chops (about 5 ounces each)
3/4 cup red seedless grapes, halved
4 heaping cups baby arugula
1/2 cup crumbled gorgonzola
- Combine the shallot, vinegar, 1 teaspoon thyme, 1 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Gradually whisk in the oil, starting with a few drops and adding the rest in a steady stream.
- Put the pork chops in a shallow dish and season all over with salt. Add the remaining 1 teaspoon thyme and 3 tablespoons of the dressing. Coat the pork and set aside to marinate for 5 minutes.
- Heat a grill pan over medium-high heat. Grill the pork until cooked through but still moist, 4 to 5 minutes per side.
- Add the grapes and arugula to the remaining dressing and toss to coat. Transfer the pork chops to a serving platter or individual plates; top with the salad and sprinkle with the gorgonzola.
Wine pairing: Bordeaux, Barbera or Zinfandel