Grilled pork cutlets with escarole salad

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 470, total fat 26 G., saturated fats 6 G., proteins 42 G., carbohydrates 22 G., fiber 10 G., cholesterol 114 mg, sodium 578 mg, sugar 2 G.

Boneless pork loin is cut into thick patties, seasoned with salt, black pepper, and chopped fresh rosemary, and grilled until cooked through and charred. Rosemary infuses the grilled meat with a pine-spicy flavor that whets the appetite even as it cooks. For a side dish with the pork patties, grill some escarole, cut in half lengthwise, and top it with a salad of canned lima beans, celery, and red onion, dressed with red wine vinegar.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 natural boneless pork cutlets (2-2.5 cm thick; weighing 180-220 g each)
1 can (425 g) lima beans, rinsed
1 stalk celery, halved lengthwise and thinly sliced
Half a small red onion, halved and thinly sliced
3 tablespoons red wine vinegar
1 large head escarole, quartered lengthwise, trimmed root but do not separate stems
3 tablespoons extra-virgin olive oil, plus more for greasing the grill
1 tbsp chopped fresh rosemary

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork loin, pork, lima beans, escarole salad, celery, wine vinegar, rosemary

Cooking the dish according to the recipe:

Preheat the grill to medium-high heat. In a medium bowl, combine the beans, celery, red onion, vinegar, 1/4 teaspoon salt, and a few grinds of black pepper; set aside.
Drizzle the escarole slices with 1 tablespoon of olive oil and season with salt and pepper. Season the patties on both sides with salt, black pepper, and chopped rosemary.

Lightly oil the grill grate. Arrange the escarole and pork on the grill. Grill the escarole until charred and wilted in spots, 1-2 minutes per side. Grill the pork until charred and cooked through, 4-5 minutes per side. Transfer to a baking sheet.
Divide the pork and escarole among plates and drizzle with the pan juices. Toss the bean salad with the remaining 2 tablespoons of olive oil, season with salt and pepper to taste, and arrange on top of the escarole.

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